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A veritable plague, such as had never before been known, had fallen upon the haricots, leaving the housewife barely a handful to put in the saucepan. Of the habits of the creature and its way of going to work nothing was known. It was for me to discover them by means of experiment. Quick, then, let us experiment! The circumstances favour me.
"I am the Wandering Jew of thought," was his cry to Eve from the Hotel des Haricots, "always up and walking without repose, without the joys of the heart, without anything besides what is yielded me by a remembrance at once rich and poor, without anything that I can snatch from the future. I hold out my hand to it. It casts me not a mite, but a smile which means to say: to-morrow."
These particular diamonds were not mountains of light they were mere peas and haricots for the ears, neck and hair; but they were worth some thousands, and Grandcourt necessarily wished to have them for his wife.
We are in the middle of June, and in my garden there is a bed of early haricots; the black Belgian haricots, sown for use in the kitchen. Since I must sacrifice the toothsome vegetable, let us loose the terrible destroyer on the mass of verdure.
IT was two o'clock when I returned to my lodgings; my dinner, just brought in from a neighbouring hotel, smoked on the table; I sat down thinking to eat had the plate been heaped with potsherds and broken glass, instead of boiled beef and haricots, I could not have made a more signal failure: appetite had forsaken me.
"Well, a bullock is much bigger than what is on the dish; why don't they bring the rest of the bullock? I could eat it all and then some bread and then some haricots, and then " He is insatiable when he has his napkin under his chin, and it is a happiness to see the pleasure he feels in working his jaws.
After bacon soup would follow the obligatory plate of haricots. Why did Ovid, so prodigal of detail, neglect to mention a dish so appropriate to the occasion? The reply is the same as before: because he did not know of it. In vain have I recapitulated all that my reading has taught me concerning the rustic dietary of ancient times; I can recollect no mention of the haricot.
From time to time she puts in the saucepan, now a little bit of goose or bacon, now a sausage or some haricots, but it is always the same cassoulet. The stock remains, and this ancient and precious stock gives it the flavour which, in the pictures of the old Venetian masters, one finds in the amber-coloured flesh of the women. Come, I want you to taste Clémence's cassoulet."
Wash the sago, add to the strained soup, and boil gently for 1 hour. Stir now and then, as the sago is apt to stick to the pan. 2 heaped breakfast-cups beans, 2 qts. water, 3 tablespoons chopped parsley or 1/2 lb. tomatoes, nut or dairy butter size of walnut, 1 tablespoon lemon juice. For this soup use the small white or brown haricots. Soak overnight in 1 qt. of the water.
It is also requested to keep a look-out for eggs on all the pods gathered. I myself examine with a magnifying-glass all the haricots coming from my own or from neighbouring gardens before handing them over to the housewife to be shelled. All my trouble is wasted: there is not an egg to be seen. To these experiments in the open air I add others performed under glass.
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