Just then Colleville and la Peyrade returned from the garden the very best friends in the world. “Messieurs,” said Brigitte, “the soup and the King must never be kept waiting; give your hand to the ladies.” Five minutes after this little pleasantry (issuing from the lodge of her father the porter) Brigitte had the satisfaction of seeing her table surrounded by the principal personages of this drama; the rest, with the one exception of the odious Cerizet, arrived later. The portrait of the former maker of canvas money-bags would be incomplete if we omitted to give a description of one of her best dinners. The physiognomy of the bourgeois cook of 1840 is, moreover, one of those details essentially necessary to a history of manners and customs, and clever housewives may find some lessons in it. A woman doesn’t make empty bags for twenty years without looking out for the means to fill a few of them. Now Brigitte had one peculiar characteristic. She united the economy to which she owed her fortune with a full understanding of necessary expenses. Her relative prodigality, when it concerned her brother or Celeste, was the antipodes of avarice. In fact, she often bemoaned herself that she couldn’t be miserly. At her last dinner she had related how, after struggling ten minute and enduring martyrdom, she had ended by giving ten francs to a poor workwoman whom she knew, positively, had been without food for two days. “Nature,” she said naively, “is stronger than reason.” The soup was a rather pale bouillon; for, even on an occasion like this, the cook had been enjoined to make a great deal of bouillon out of the beef supplied. Then, as the said beef was to feed the family on the next day and the day after that, the less juice it expended in the bouillon, the more substantial were the subsequent dinners. The beef, little cooked, was always taken away at the following speech from Brigitte, uttered as soon as Thuillier put his knife into it:-- “I think it is rather tough; send it away, Thuillier, nobody will eat it; we have other things.” The soup was, in fact, flanked by four viands mounted on old hot-water chafing-dishes, with the plating worn off. At this particular dinner (afterwards called that of the candidacy) the first course consisted of a pair of ducks with olives, opposite to which was a large pie with forcemeat balls, while a dish of eels “a la tartare” corresponded in like manner with a fricandeau on chicory. The second course had for its central dish a most dignified goose stuffed with chestnuts, a salad of vegetables garnished with rounds of beetroot opposite to custards in cups, while lower down a dish of turnips “au sucre” faced a timbale of macaroni. This gala dinner of the concierge type cost, at the utmost, twenty francs, and the remains of the feast provided the household for a couple of days; nevertheless, Brigitte would say:-- “Pest! when one has to have company how the money goes! It is fearful!”