"Some signs of natural sympathy did not escape the curé, accustomed to watch the passions of men; and, as if in answer to a question which Madame R. took great care not to put, 'this is a tunny omelette,' said he. 'My cook has a wonderful knack at them. Nobody ever tastes them without complimenting me.' 'I am not at all astonished,' replied the lady visitor; 'for on our worldly tables there is never seen an omelette half so tempting.' "This was followed by the salad--a finishing item which I recommend to the use of all who have faith in my teaching, for salad refreshes without fatiguing, and strengthens without irritating. I usually say it renews one's youth. "The dinner did not interrupt their conversation. Besides the matter in hand, they spoke of the events of the time, the hopes of the church, and other topics. The dessert passed, consisting of some Septmoncel cheese, three apples, and some preserved fruit; and then the servant placed on a small table a cup of hot mocha, clear as amber, and filling the room with its aroma. Having sipped his coffee, the curé said grace. 'I never drink spirits,' he said as they rose; 'it is a superfluity I offer to my guests, but personally reserve as a resource for old age should it please God that I live so long.' "In the meantime six o'clock had arrived, and Madame R., hurrying home, found herself late for dinner, and several friends waiting for her whom she had invited for that day. I was one of the party, and thus came to hear of the curé's omelette; for our hostess did nothing but speak of it during dinner, and everybody was certain it must have been excellent. "Thus it is that as a propagator of truths I feel it my duty to make known the preparation; and I give it the more willingly to all lovers of the art that I have not been able to find it in any cookery book. "Hash up together the roes of two carp, carefully bleached, a piece of fresh tunny, and a little minced shallot; when well mixed throw the whole into a saucepan with a lump of the best butter, and whip it up till the butter is melted. This constitutes the specialty of the omelette. "Then in an oval dish mix separately a lump of butter with parsley and chives, and squeezing over it the juice of a lemon, place it over hot embers in readiness. Next complete the omelette by beating up twelve eggs, pouring in the roes and tunny, and stirring till all is well mixed; then, when properly finished, and of the right form and consistence, spread it out skilfully on the oval dish which you have ready to receive it, and serve up to be eaten at once. "This dish should be reserved for breakfasts of refinement, for connoisseurs in gastronomic art--those who understand eating, and where all eat with judgment; but especially let it be washed down with some good old wine, and you will see wonders."