“Once in a way the great man would be seized with a desire to watch the effect of his master-efforts, just as the guiding brain of Krupp’s might wish at a supreme moment to intrude into the firing line of an artillery duel. And such an occasion was the present. For the first time in the history of the Grand Sybaris Hotel, he was presenting to its guests the dish which he had brought to that pitch of perfection which almost amounts to scandal. Canetons à la mode d’Amblève. In thin gilt lettering on the creamy white of the menu how little those words conveyed to the bulk of the imperfectly educated diners. And yet how much specialized effort had been lavished, how much carefully treasured lore had been ungarnered, before those six words could be written. In the Department of Deux-Sèvres ducklings had lived peculiar and beautiful lives and died in the odour of satiety to furnish the main theme of the dish; champignons, which even a purist for Saxon English would have hesitated to address as mushrooms, had contributed their languorous atrophied bodies to the garnishing, and a sauce devised in the twilight reign of the Fifteenth Louis had been summoned back from the imperishable past to take its part in the wonderful confection. Thus far had human effort laboured to achieve the desired result; the rest had been left to human genius⁠—the genius of Aristide Saucourt.