536 THE FOREST AND THE FIELD. 



evidently did not expect company, and their 

 domicile at first sight did not present a very 

 inviting appearance ; but, like good-natured fellows, 

 they at once set to M^ork to clear up the place, 

 and make us comfortable. A heap of new hay 

 was laid down for us in one corner, on which our 

 rugs were spread, a cheerful fire blazed on a clean- 

 swept hearth, the cooking pots were cleaned, 

 a schmarren made, and I set to work upon the 

 piece de resistance of the repast, a huge " jnlau," 

 after an idea of my own, Avhicli, as it was con- 

 sidered a chef-d'oeuvre of culinary talent, I give 

 the recipe. When the rice has been well washed, 

 throw it in a large pot full of boiling water. 

 After fifteen minutes' hard boiling it will be 

 nearly cooked. When it is so, take it off the 

 fire, and pour in a large cup of cold water, which 

 suddenly stops the boiling, and has the effect 

 of causing each grain of rice to separate from 

 the others ; then strain it well ; and, whilst the 

 water is running off, melt a large lump of fresh 

 butter in another pan, to which mix a small 

 tin of pate de fois gras. When tlie rice is well 



