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She had bouillon, skate in black butter, cutlets in curl-papers, sweetbread and cockscombs, a cold artichoke, hot almond pudding, an apricot, a bit of roquefort, a pint of claret, a thimble of bénédictine and not a twinge, none of the indigestion of square-dealing, none of gastritis of good faith. She was a well-dressed ambition, intent on her food. No discomfort therefore. On the contrary.
Already the fond mother has idealised a house in "Millionaire's Row" east of the Park, where there shall be twenty servants instead of three, and there shall cease that gnawing worry lest the treacherous north-setting current sweep them west of the Park into one of those hideously new apartment houses, where the halls are done in marble that seems to have been sliced from a huge Roquefort cheese, and where one must vie, perhaps, with a shop-keeper for the favours of an irreverent and materialistic janitor.
The virtue of these cellars from the cheese-making point of view is their dryness and their scarcely varying temperature of about 8° Centigrade summer and winter. But the demand for Roquefort cheese has become so great that trickery now plays a part in the ripening process.
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.
Having descended to the valley, I was soon climbing towards Roquefort by the flanks of those melancholy hills which seemed to express the hopelessness of nature after ages of effort to overcome some evil power. And yet the tinkling of innumerable sheep-bells told that even here men had found a way of earning their bread.
No matter; I bless my stars I know better now, and I withdraw myself from further notice. Permit me to recall your attention to the Roquefort cheese, and a mouthful of potato-salad to correct the richness of him." The dinner was over at last. Amelius was alone again. It was a still evening.
When to these accomplishments are added an equal skill with the musket, the pistol, and the quarter-staff, a good deal of mother wit, a deep hatred for Republicans, against whom he had vowed vengeance at the foot of the scaffold on which his father and mother had perished, an idea can be formed of the terrible chief of the assassins of Avignon, who had for his lieutenants, Farges the silk-weaver, Roquefort the porter, Naudaud the baker, and Magnan the secondhand clothes dealer.
Montluc's castle of Estellac, situated near the pretty village of Estanquet, near Roquefort famous for its cheese still exists; his cabinet is preserved, and his tomb and statue are to be seen in the adjoining garden. The principal scenes of the following story are supposed to have occurred at Estanquet, a few miles to the south of Agen.
Some cheeses are made of skimmed milk. Others are made of milk which contains part, or even all, of the cream. Some have cream added. The cheeses containing but a moderate amount of fat are the best. The popular Roquefort cheese is made of a mixture of goat's milk and sheep's milk.
Ferriday did not take a sweet, but had a cheese instead, after an anxious debate with the waiter about the health of the Camembert and the decadence of the Roquefort. When this weighty matter was settled he returned to Kedzie: "Now for something to drink. A little sherry and bitters to begin with, of course; and a oh, umm, let me see simple things are best; suppose we stick to champagne."
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