Fanchette, the cook, was the only person in Issoudun who thought it wrong that Flore Brazier should be queen over Jean-Jacques Rouget and his home. She protested against the immorality of the connection, and took a tone of injured virtue; the fact being that she was humiliated by having, at her age, a crab-girl for a mistress,--a child who had been brought barefoot into the house. Fanchette owned three hundred francs a year in the Funds, for the doctor made her invest her savings in that way, and he had left her as much more in an annuity; she could therefore live at her ease without the necessity of working, and she quitted the house nine months after the funeral of her old master, April 15, 1806. That date may indicate, to a perspicacious observer, the epoch at which Flore Brazier ceased to be an honest girl. The Rabouilleuse, clever enough to foresee Fanchette’s probable defection,--there is nothing like the exercise of power for teaching policy,--was already resolved to do without a servant. For six months she had studied, without seeming to do so, the culinary operations that made Fanchette a cordon-bleu worthy of cooking for a doctor. In the matter of choice living, doctors are on a par with bishops. The doctor had brought Fanchette’s talents to perfection. In the provinces the lack of occupation and the monotony of existence turn all activity of mind towards the kitchen. People do not dine as luxuriously in the country as they do in Paris, but they dine better; the dishes are meditated upon and studied. In rural regions we often find some Careme in petticoats, some unrecognized genius able to serve a simple dish of haricot-beans worthy of the nod with which Rossini welcomed a perfectly-rendered measure. When studying for his degree in Paris, the doctor had followed a course of chemistry under Rouelle, and had gathered some ideas which he afterwards put to use in the chemistry of cooking. His memory is famous in Issoudun for certain improvements little known outside of Berry. It was he who discovered that an omelette is far more delicate when the whites and the yolks are not beaten together with the violence which cooks usually put into the operation. He considered that the whites should be beaten to a froth and the yolks gently added by degrees; moreover a frying-pan should never be used, but a “cagnard” of porcelain or earthenware. The “cagnard” is a species of thick dish standing on four feet, so that when it is placed on the stove the air circulates underneath and prevents the fire from cracking it. In Touraine the “cagnard” is called a “cauquemarre.” Rabelais, I think, speaks of a “cauquemarre” for cooking cockatrice eggs, thus proving the antiquity of the utensil. The doctor had also found a way to prevent the tartness of browned butter; but his secret, which unluckily he kept to his own kitchen, has been lost.