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She would get up and order the table to be laid.
Monsieur Homais called at dinner-time. Skull-cap in hand, he came in on
tiptoe, in order to disturb no one, always repeating the same phrase,
"Good evening, everybody." Then, when he had taken his seat at the table
between the pair, he asked the doctor about his patients, and the latter
consulted his as to the probability of their payment. Next they talked
of "what was in the paper."
Homais by this hour knew it almost by heart, and he repeated it from end
to end, with the reflections of the penny-a-liners, and all the stories
of individual catastrophes that had occurred in France or abroad. But
the subject becoming exhausted, he was not slow in throwing out some
remarks on the dishes before him.
Sometimes even, half-rising, he delicately pointed out to madame the
tenderest morsel, or turning to the servant, gave her some advice on the
manipulation of stews and the hygiene of seasoning.
He talked aroma, osmazome, juices, and gelatine in a bewildering manner.


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