Alas, it cannot be done, not now. And don't
you think," he went on, reverting to his theme, "that we might revive a
few of those forgotten recipes of the past? Not their over-spiced
entremets, I mean--their gross joints and pasties, their swans and
peacocks--but those which deal, for example, with the preparation of
fresh-water fishes? A pike, to my way of thinking, is a coarse,
mud-born creature. But if you will take the trouble, as I once did, to
dress a pike according to the complicated instructions of some obsolete
cookery-book, you will find him sufficiently palatable, by way of a
change."
"You would make an excellent chef!"
"It is plain," added Mr. Heard, "that the Count does not disdain to
practise his skill upon the most ancient and honourable of domestic
arts."
"Indeed I don't. I would cook CON AMORE if I had leisure and materials.
All culinary tasks should be performed with reverential love, don't you
think so? To say that a cook must possess the requisite outfit of
culinary skill and temperament--that is hardly more than saying that a
soldier must appear in uniform.
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