Pharisaical density would be only
wasting time, for these two vegetables will be your constant companions
so soon as you decide to sample the _cuisine bourgeoise_ of the country.
You should on no account fail to venture on this voyage of exploration,
as some of the dishes are excellent, all of them interesting, and, once
tasted, never to be forgotten.
To attempt to enumerate them all, to describe them minutely, or to give
any account of their preparation, hardly comes within the scope of these
notes. Suffice it to give the names of two or three.
First comes the _Garbure_, a kind of thick vegetable soup containing
Heaven knows what ingredients, but all the same sure to please you. Next
comes the _Confit d'Oie_, a sort of goose stew, utterly unlike anything
you have tasted before, but not without its merits. Next, the
_Cotelettes d'Izard marine_ may interest you. The izard, or chamois of
the Pyrenees, has been _marine_ or soaked for some time in wine,
vinegar, bay leaves, and other herbs. It thus acquires a distinctive and
novel flavour. Don't forget the _Ragout_ and the _Poulet_, either
_chasseur_ or else _paysanne_; nor yet the _Pie de Mars_ if in season.
By way of fish you will always find the trout delicious, either fried or
else _a la meuniere_.
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