“"Mo, in his materialistic way, is clamorous that I should tell you about the chicken; the which, being symbolical, I proceed to do. It was our last day. She invited us to lunch in the kitchen and shut the door so that none of the hungry varlets of the company should stick in their unmannerly noses and whine for scraps. And there, laddie, was an omelette and cutlets and a chicken and a _fromage a la creme_ such as in the days of my vanity I have never eaten, cooked by the old body whose soul you won with a pinch of snuff. The poor lassie could scarcely eat; but Mo saw that there was nothing left. The bones on his plate looked as if a dog had been at them for a week. And there was vintage Haut Sauterne which ran down one's throat like scented gold. 'Man,' said I to Mo, 'if you lap it up like that you'll be as drunk as Noah.' So he cast a frightened glance at mademoiselle and sipped like a young lady at a christening party. Then she brings out cherries and plums and peaches and opens a half-bottle of champagne and fills all our glasses, and Toinette had a glass; and she rises in the pale, dignified, Greek tragedy way she has, and she makes a wee bit speech. '_Messieurs_,' she said, 'perhaps you may wonder why I have invited you. But I think you understand. It is the only way I had of sharing with Doggie's friends the fortune that he had so heroically brought me. It is but a little tribute of my gratitude to Doggie. You are his friends and I wish well that you would be mine--_tres franchement, tres loyalement_.' She put out her hand and we shook it. And old Mo said, 'Miss, I'd go to hell for you!' Whereupon the little red spot you may have seen for yourself, came into her pale cheek, and a soft look like a flitting moonbeam crept into her eyes. Laddie, if I'm waxing too poetical, just consider that Mademoiselle Jeanne Bossiere is not the ordinary woman the British private soldier is in the habit of consorting with. Then she took up her glass. '_Je vais porter un toast--Vive l'Angleterre!_' And although a Scotsman, I drank it as if it applied to me. And then she cried, '_Vive la France!_' And old Toinette cried, '_Vive la France!_'”
A cook of roughly the same moment, setting down the same dish.
Remove fillets from two chickens; for directions, see page 245. Make six parallel slanting incisions in each mignon fillet and insert in each a slice of truffle, having the part of truffle exposed cut in points on edge. Arrange small fillets on large fillets. Garnish with truffles cut in small shapes, and Chicken Force-meat forced through a pastry bag and tube. Place in a greased pan, add one-third cup White Stock, cover with buttered paper, and bake fifteen minutes in a hot oven. Serve with Suprême or Béchamel Sauce.
Sources: The passage is from William John Locke, The Rough Road, free to read in full at Project Gutenberg. The recipe is from Farmer, The Boston cooking-school cook book of 1896, also free in full. Both are in the public domain in the United States. The binding above is ours — oxblood cloth, tankard stamp.