ABDI AND ABDULLAH 
343 
until the third course, where it reached supreme 
heights in climacteric effect. That third course, if 
done in music, would have sent men cheering to the 
cannon’s mouth or galloping joyously in a desper¬ 
ate cavalry charge. 
The dish was called “poulet archduc,” although 
I should have called it at least poulet archangel. In 
this divine creation Henry reached the Nirvana of 
good things to eat. I beseeched him for the recipe, 
which he cheerfully wrote out, so now I am happy 
to pass it along that all may try it. It really ought 
to be dramatized. 
I transcribe it in M. Henry’s own verbiage: 
The chicken must be well cleaned inside. Next 
put in it some butter, salt and pepper, a little pap¬ 
rika, and into full of sweet corn, then close the 
chicken. Next put it in a saucepan with other more 
sweet corn, against butter, salt, pepper, a little 
whisky; cook about half of one hour. 
The best sweet corn is the California sweet corn 
in can. 
The sauce is done with white of chicken. Squeeze 
two yolks of eggs and butter like for a sauce 
mousseline and finish it with a little whisky. 
And there you are. 
The second occasion came some months later. 
We had been on safari for several weeks and had 
returned to Nairobi for two or three days. It was 
the “psychological moment” for something new in 
