The Art of French Pastry

time, was self-sufficient,
with an abundant supply of
eggs, milk, cream, fruit,
vegetables, and meat. In
summer I would go there
to help cut the hay and
make haystacks, hard work
for a kid in the August
heat. I didn’t appreciate it
then, but now it is a
wonderful memory. I will
never forget the food I ate
there. Nothing was raised