She curtly answered in the negative. Her tightly stretched skin was of a red-brick colour on those parts of her face where her bones protruded, and the dull fire burning in her eyes and scorching their lids testified to some liver complaint nurtured by the querulous jealousy of her disposition. She turned round again towards the counter, and watched each movement made by Lisa as she served her with the distrustful glance of one who is convinced that an attempt will be made to defraud her. “Don’t give me any saveloy,” she exclaimed; “I don’t like it.” Lisa had taken up a slender knife, and was cutting some thin slices of sausage. She next passed on to the smoked ham and the common ham, cutting delicate slices from each, and bending forward slightly as she did so, with her eyes ever fixed on the knife. Her plump rosy hands, flitting about the viands with light and gentle touches, seemed to have derived suppleness from contact with all the fat. “You would like some larded veal, wouldn’t you?” she asked, bringing a yellow pan towards her. Madame Lecœur seemed to be thinking the matter over at considerable length; however, she at last said that she would have some. Lisa had now begun to cut into the contents of the pans, from which she removed slices of larded veal and hare _paté_ on the tip of a broad-bladed knife. And she deposited each successive slice on the middle of a sheet of paper placed on the scales. “Aren’t you going to give me some of the boar’s head with pistachio nuts?” asked Madame Lecœur in her querulous voice. Lisa was obliged to add some of the boar’s head. But the butter dealer was getting exacting, and asked for two slices of galantine. She was very fond of it. Lisa, who was already irritated, played impatiently with the handles of the knives, and told her that the galantine was truffled, and that she could only include it in an “assortment” at three francs the pound. Madame Lecœur, however, continued to pry into the dishes, trying to find something else to ask for. When the “assortment” was weighed she made Lisa add some jelly and gherkins to it. The block of jelly, shaped like a Savoy cake, shook on its white china dish beneath the angry violence of Lisa’s hand; and as with her finger-tips she took a couple of gherkins from a jar behind the heater, she made the vinegar spurt over the sides. “Twenty-five sous, isn’t it?” Madame Lecœur leisurely inquired.