“Ah, ah!” said Rochefort, wondering how this very poor man, who avoided even the streets, could be of help to the powerful Comtesse Dubarry at one of the most critical moments of her life. But he said nothing more; he did not like to appear as though he were trying to draw Lavenne out. The Porcheron quarter lay between the Faubourg Montmartre and La Ville l’Évêque. It was sparsely populated, and here, at a tavern whose sign represented a hound running down a hare amidst long grass, the carriage drew up. This was the Maison Gambrinus, a house of considerable repute for the excellence of its wine. Founded in the year 1614 by William Gambrinus, a Dutchman from Dordrecht, it was famous for three things—the excellence of its cookery, the goodness of its wine, and the modesty of its charges. Turgis, who now owned the place, possessed a wife who had been kitchenmaid at the Hôtel Noailles under the famous Coquellard; being a pretty girl, she had obtained from him, as a mark of his favour and as a wedding gift, a recipe for stewing veal, that he reckoned as one of his chief possessions. This same recipe brought people to the Maison Gambrinus from all over Paris, so that Turgis did a fair enough business. As the carriage drew up, a big man appeared at the door of the inn; he was so broad that he nearly filled the doorway, which was by no means narrow. One might have fancied that the mould for his face had been cast on that great and jovial day when Nature, tired of making ordinary folk, took thought and said to herself: “Now let us make an innkeeper.” It was an ideal face of its kind—fat, material, smiling—and promising everything in the way of good cheer and comfort. Yet to-day, to Lavenne’s surprise, this face, ordinarily so jovial, wore an expression that sat ill upon it, or rather, one might say, it had lost somewhat the natural expression that sat so well upon it. “Turgis,” said Lavenne, as they followed him into the big room with a sanded floor, which formed the _salle-à-manger_ and bar combined, “we have come to see Monsieur Ferminard. Is he in?” “Oh, _mon Dieu_!” cried Turgis, “is he in? Why, Monsieur Lavenne, he has not been out for a fortnight; he has driven half my customers away, and his bill is still owing. Three hams, six dozen eggs, thirty-seven bottles of wine of Anjou, bread, salt, olives; a bill for sixty-five francs, to say nothing of the money I have lost through him. Before I take another poet as a guest, I will set light with my own hand to the Máison Gambrinus. Listen to him!” From an adjoining room came the sound of a loud and high-pitched voice, laughing, talking, bursting out now and then into snatches of song, and now low-pitched and seemingly engaged in argument. Then, all at once, came a furious stamping, a cry, and the sound of a table being overset. “_Pardieu_!” cried Rochefort, “he seems busy. What on earth is he doing?” “Doing, monsieur!” replied the host. “Nothing. He is writing a play.”