Mustard soup. It’s quickly made, without much effort, so I had it ready in time. First we heat a little butter in a frying pan and add some flour, as if we were going to make a béchamel. The flour sucks up the melted butter beautifully, then gorges on it, swelling with satisfaction. At this point we flood it with milk and water, half and half. That’s the end of the frolics between flour and butter, unfortunately, but gradually the soup appears; now we must add a pinch of salt, pepper and caraway to this clear, still-innocent liquid, bring it to the boil and then switch off the heat. Only now
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