asseed in brown butter, with thin slices of onion, until the
meat and vegetables had absorbed the gravy and this true porter's dish
was browned to the right degree. With that fricassee, prepared with
loving care for Cibot and Schmucke, and accompanied by a bottle of beer
and a piece of cheese, the old German music-master was quite content.
Not King Solomon in all his glory, be sure, could dine better than
Schmucke. A dish of boiled beef fricasseed with onions, scraps of
_saute_ chicken, or beef and parsley, or venison, or fish served with
a sauce of La Cibot's own invention (a sauce with which a mother might
unsuspectingly eat her child),--such was Schmucke's ordinary, varying
with the quantity and quality of the remnants of food supplied by
boulevard restaurants to the cook-shop in the Rue Boucherat. Schmucke
took everything that "goot Montame Zipod" gave him, and was content,
and so from day to day "goot Montame Zipod" cut down the cost of his
dinner, until it could be served for twenty sous.

"It won't be long afore I find out what is the matter with him, poor
dear," said Mme. Cibot to her husband, "for here is M. Schmucke's
dinner all ready for him."

As she spoke she covered the deep earthenware dish with a plate; and,
notwithstanding her age, she climbed the stair and reached the door
before Schmucke opened it to Pons.

"Vat is de matter mit you, mein goot friend?" asked the German, scared
by the expression of Pons' face.

"I will tell you all about it; but I have come home to have dinner
with you--"

"Tinner! tinner!" cried Schmucke in ecstasy; "but it is impossible!"
the old German added, as he thought of his friend's gastronomical
tastes; and at that very moment he caught sight of Mme. Cibot
listening to the conversation, as she had a right to do as his lawful
housewife. Struck with one of those happy inspirations which only
enlighten a friend's heart, he marched up to the portress and drew her
out to the stairhead.

"Montame Zipod," he said, "der goot Pons is fond of goot dings; shoost
go rount to der _Catran Pleu_ und order a dainty liddle tinner, mit
anjovies und maggaroni. Ein tinner for Lugullus, in vact."

"What is that?" inquired La Cibot.

"Oh! ah!" returned Schmucke, "it is veal _a la pourcheoise_"
(_bourgeoise_, he meant), "a nice fisch, ein pottle off Porteaux, und
nice dings, der fery best dey haf, like groquettes of rice und shmoked
pacon! Bay for it, und say nodings; I vill gif you back