38 THE SPORTSMAN IN FRANCE. 



culinary lore. Thanks to his friendly 

 confidence, I am in possession of a few 

 secrets touching the compounding of 

 some matchless dainties which, perad- 

 venture, I may hereafter make known to 

 the world ; but this I must say, that 

 Pierre Mailhot is unquestionably the best 

 hotel cook (for I include not private artistes) 

 I ever met in France. 



Collins and the dogs had started soon 

 after daylight for Rennes, and under his 

 care I had also placed the fruits of our 

 chasse, with the exception of one boar, 

 which, by unanimous consent, was left 

 at the chateau, and at the disposal of our 

 hospitable host. The chevreuil I had 

 pre-determined on sending to Monsieur 

 le Prefet — a compliment due to his public 

 character and official rank, as well as to 

 his private worth. 



By ten o'clock we were in our saddles, 

 and starting for Rennes, all in high 



