‘Haricots verts et tendres, haricots, v’la l’haricot vert.’ How true that is: tender haricots; you know I like them as soft as soft, dripping with vinegar sauce, you wouldn’t think you were eating, they melt in the mouth like drops of dew. Oh dear, it’s the same with the little hearts of cream cheese, such a long time to wait: ‘Bon fromage à la cré, à la cré, bon fromage.’ And the water-grapes from Fontainebleau: ‘J’ai du bon chasselas.’” And I thought with dismay of all the time that I should have to spend with her before the water-grapes were in season.
