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We passed L'Isle Barbe, once a favorite residence of Charlemagne, and now the haunt of the Lyonnaise on summer holidays, and going under the suspension bridges with levelled chimneys, entered the picturesque hills above, which are covered with vineyards nearly to the top; the villages scattered over them have those square, pointed towers, which give such a quaintness to French country scenery.
The line was advertised to open on the 15th of August; but on the 16th the officials declared that it was not within a month and a half of completion, so that I was compelled to go round by Lyons. I was easily reconciled to this by the opportunity thus afforded of a visit to the ancient city of Vienne, which well repays inspection. Its history is a perfect quarry of renowned names, Roman, Burgundian, and ecclesiastical. Tiberius Gracchus left his mark upon the city, by bridling the Rhône impatiens pontis with the earliest bridge in Gaul: and here tradition has it that the great Pompey loved magnificently one of his many loves; while the site of the Prætorium in which Pontius Pilate is said to have given judgment can still be pointed out. The true Mount Pilate lies between Vienne and Lyons, being one of the loftiest northern summits of the Cevennes, on the borders of the Lyonnaise. The Romans recognised the fitness of the neighbourhood of Vienne for the cultivation of the grape, and the first vine in Gaul was planted on the Mont d'Or in the second century of the Christian era. In Burgundian times the city held a very prominent place, and became infamous from the frequent shedding of royal blood; so that early historians describe it as 'tousiours fatale
FOUR ENTREMETS. Orange fritters; Tapioca pudding; Wine jelly; Potatoes a la Lyonnaise. TWO REMOVES. Roast fore-quarter of lamb; Spring chickens A la Montmorency. FOUR ENTREES. Fillets of ducklings, with green peas; Mutton cutlets a la Wyndham; Blanquette of chicken with cucumbers; Timbale of macaroni a la Milanaise. SECOND COURSE. Pigeons; Leveret. TWO REMOVES. Flemish gauffers; Iced Souffle.
I like potatoes all styles and every style, French fried, lyonnaise, O'Brien, shoestring shape, pants-button design, hashed brown, creamed, mashed, stewed, soufflé if only I knew who blew 'em up and most of all, baked au naturel in the union suit. And I miss them and shall keep on missing them.
I would describe the difference between Roquefort cheese and Liederkranz cheese, between consommé Celestine and consommé princesse; I would make a note of the composition of macaroni au gratin, the appearance and taste of potatoes Lyonnaise, of various salad-dressings. But I gradually picked up this information in a practical way and really had no need of my culinary notes.
Cut hard-boiled eggs in halves; then fry 1 small chopped onion and 1 chopped apple in hot butter; add 1/4 cup of pounded almonds and 1 pint of milk, mixed with 1/2 tablespoonful of cornstarch. Season with salt and a dessertspoonful of curry-powder. Let cook ten minutes; then add the eggs. Let all get very hot. Serve with croutons; garnish with fried parsley. Codfish a la Lyonnaise.
159. =Lyonnaise Potatoes.= Chop two ounces of onion, and fry it pale yellow in two ounces of butter; meantime peel boiled potatoes, either hot or cold, cut them in slices, put them into the pan containing the onion and butter, season them with a teaspoonful of salt, and half a saltspoonful of pepper, fry them pale brown, shaking the pan to prevent burning, and tossing it to brown them evenly; sprinkle with two tablespoonfuls of chopped parsley, and serve at once.
More palatable, and proportionately digestible, are the following methods of cooking this useful vegetable: 1, Saratoga potatoes; 2, a la maitre d'hotel; 3, potato croquettes; 4, potatoes and cream; 5, a la Lyonnaise. For Saratogas, pare and slice your potatoes as thin as possible, dropping them into cold water in which is dissolved a tiny piece of alum to make them crisp.
Considerable savings of money had already accumulated to him in the Credit Lyonnaise, and he gradually increased them, never touching the interest. But to greed or avarice he was almost a stranger. He was attracted to the business rather by its tang, risk and a professional self-conceit.
If asked to drink, he always said, "Thanks, no; I don't do anything in that way. But if you'll make it beer, I don't mind." He took nothing but beer when he hurried out of the theatre into one of the neighboring resorts, just as the great platters of stewed kidneys and lyonnaise potatoes came steaming up out of the kitchen, prompt to the drop of the curtain on the last act.
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