Eggs and Luncheon Dishes

Henry James’s Luncheon at Bourg

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‘THE well-fed Bressois are surely a good-natured
people. I call them well-fed both on general and
on particular grounds. Their province has the
most savoury aroma, and I found an opportunity
to test its reputation. I walked back into the town
from the church (there was really nothing to be
seen by the way), and as the hour of the midday
breakfast had struck, directed my steps to the
inn. The table d’hôte was going on, and a
gracious, bustling, talkative landlady welcomed
me. I had an excellent repast – the best repast
possible – which consisted simply of boiled eggs
and bread and butter. It was the quality of these
simple ingredients that made the occasion