memorable. The eggs were so good that I am
ashamed to say how many of them I consumed.
“La plus belle fille du monde”, as the French
proverb says, “ne peut donner que ce qu’elle a”;
and it might seem that an egg which has
succeeded in being fresh has done all that can
reasonably be expected of it. But there was a
bloom of punctuality, so to speak, about these
eggs of Bourg, as if it had been the intention of
the very hens themselves that they should be
promptly served. “Nous sommes en Bresse, et le
beurre n’est pas mauvais,” the landlady said with
a sort of dry coquetry, as she placed this article
before me. It was the poetry of butter, and I ate a
pound or two of it; after which I came away
with a strange mixture of impressions of late
gothic sculpture and thick tartines.’
A Little Tour in France
by Henry James
THE SAVOURY OMELETTE
Egg dishes and omelettes are the