The streets are paved with large cobblestones, to prevent cart-wheels
from slipping, and are so narrow that I often had to stand up at
afternoon tea with my cup in one hand and my chair in the other, to
let a straining, toiling little donkey pass me, gallantly hauling his
load of fagots up an incline of forty-five degrees.
The famous inn here is kept by Madame Poularde, who can cook so
marvellously that she is one of the wonders of Normandy. Her kitchen
faces the main street; you simply step over the threshold as you hear
the beating of eggs, and there, over an immense open fire, which roars
gloriously up the chimney, are the fowls twirling on their strings and
dripping deliciously into the pans which sizzle complainingly on the
coals beneath.
Presently the roaring ceases, the fresh coals are flattened down, and
into a skillet, with a handle five feet long, is dropped the butter,
which melts almost instantly. A fat little red-faced boy pushes the
skillet back and forth to keep the butter from burning. The frantic
beating of eggs comes nearer and nearer. The shrill voice of Madame
Poularde screams voluble French at her assistants.
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