this juice of the civet. If you like a
substantial opening to your meal
you will, if wise, pour into the soup
a quarter of a litre of red wine and
drink the whole from the bowl
without any newfangled soup-
spoons. This fashion of lapping it
up is called by the men of the
South-West faire Chabrol. No one
seems to know why. Perhaps some
member of that ancient southern
family was a noted gourmet.
‘Then, depending upon the days,
there may be some fish, but we’re a
good way inland for anything but
trout or crayfish. Écrevisses can be
good enough served in a heaped