scarlet buisson, a veritable Burning
Bush of Crayfish. But such things
are, as they say, pour amuser la
gueule – to amuse the muzzle. We
get right down to the civet à la
royale...
‘And then come along a brace of
palombes or wild doves and then
the other half of the hare, well
grilled...
‘The sweet-meats, the entremets,
will be, as always, the weakest
part of this rustic meal. Better eat
some home-made jam and fresh
cream and then tackle the cheeses
of the country. Roquefort is their
glory and although there are not