In Search of Lost Time [volumes 1 to 7]. Marcel Proust

of annoying him. And on that day, as an author becomes alarmed when he sees the fruits of his own meditation, which do not appear to him to be of great value since he does not separate them from himself, oblige a publisher to choose a kind of paper, to employ a fount of type finer, perhaps, than they deserve, I asked myself whether my desire to write was of sufficient importance to justify my father in dispensing so much generosity. But apart from that, when he spoke of my inclinations as no longer liable to change, he awakened in me two terrible suspicions. The first was that (at a time when, every day, I regarded myself as standing upon the threshold of a life which was still intact and would not enter upon its course until the following morning) my existence was already begun, and that, furthermore, what was yet to follow would not differ to any extent from what had already elapsed. The second suspicion, which was nothing more, really, than a variant of the first, was that I was not situated somewhere outside the realm of Time, but was subject to its laws, just like the people in novels who, for that reason, used to plunge me in such depression when I read of their lives, down at Combray, in the fastness of my wicker sentry-box. In theory one is aware that the earth revolves, but in practice one does not perceive it, the ground upon which one treads seems not to move, and one can live undisturbed. So it is with Time in one’s life. And to make its flight perceptible novelists are obliged, by wildly accelerating the beat of the pendulum, to transport the reader in a couple of minutes over ten, or twenty, or even thirty years. At the top of one page we have left a lover full of hope; at the foot of the next we meet him again, a bowed old man of eighty, painfully dragging himself on his daily walk about the courtyard of an almshouse, scarcely replying to what is said to him, oblivious of the past. In saying of me, “He is no longer a child,” “His tastes will not change now,” and so forth, my father had suddenly made me apparent to myself in my position in Time, and caused me the same kind of depression as if I had been, not yet the enfeebled old pensioner, but one of those heroes of whom the author, in a tone of indifference which is particularly galling, says to us at the end of a book: “He very seldom comes up now from the country. He has finally decided to end his days there.”

      Meanwhile my father, so as to forestall any criticism that we might feel tempted to make of our guest, said to my mother: “Upon my word, old Norpois was rather ‘typical,’ as you call it, this evening, wasn’t he? When he said that it would not have been ‘seemly’ to ask the Comte de Paris a question, I was quite afraid you would burst out laughing.”

      “Not at all!” answered my mother. “I was delighted to see a man of his standing, and age too, keep that sort of simplicity, which is really a sign of straightforwardness and good-breeding.”

      “I should think so, indeed! That does not prevent his having a shrewd and discerning mind; I know him well, I see him at the Commission, remember, where he is very different from what he was here,” exclaimed my father, who was glad to see that Mamma appreciated M. de Norpois, and anxious to persuade her that he was even superior to what she supposed, because a cordial nature exaggerates a friend’s qualities with as much pleasure as a mischievous one finds in depreciating them. “What was it that he said, again—‘With Princes one never does know.’ …?”

      “Yes, that was it. I noticed it at the time; it was very neat. You can see that he has a vast experience of life.”

      “The astonishing thing is that he should have been dining with the Swanns, and that he seems to have found quite respectable people there, officials even. How on earth can Mme. Swann have managed to catch them?”

      “Did you notice the malicious way he said: ‘It is a house which is especially attractive to gentlemen!’?”

      And each of them attempted to reproduce the manner in which M. de Norpois had uttered these words, as they might have attempted to capture some intonation of Bressant’s voice or of Thiron’s in L’Aventurière or in the Gendre de M. Poirier. But of all his sayings there was none so keenly relished as one was by Françoise, who, years afterwards, even, could not ‘keep a straight face’ if we reminded her that she had been qualified by the Ambassador as ‘a chef of the first order,’ a compliment which my mother had gone in person to transmit to her, as a War Minister publishes the congratulations addressed to him by a visiting Sovereign after the grand review. I, as it happened, had preceded my mother to the kitchen. For I had extorted from Françoise, who though opposed to war was cruel, that she would cause no undue suffering to the rabbit which she had to kill, and I had had no report yet of its death. Françoise assured me that it had passed away as peacefully as could be desired, and very swiftly. “I have never seen a beast like it; it died without uttering a word; you would have thought it was dumb.” Being but little versed in the language of beasts I suggested that the rabbit had not, perhaps, a cry like the chicken’s. “Just wait till you see,” said Françoise, filled with contempt for my ignorance, “if rabbits don’t cry every bit as much as chickens. Why, they are far noisier.” She received the compliments of M. de Norpois with the proud simplicity, the joyful and (if but for the moment) intelligent expression of an artist when someone speaks to him of his art. My mother had sent her when she first came to us to several of the big restaurants to see how the cooking there was done. I had the same pleasure, that evening, in hearing her dismiss the most famous of them as mere cookshops that I had had long ago, when I learned with regard to theatrical artists that the hierarchy of their merits did not at all correspond to that of their reputations. “The Ambassador,” my mother told her, “assured me that he knows no place where he can get cold beef and soufflés as good as yours.” Françoise, with an air of modesty and of paying just homage to the truth, agreed, but seemed not at all impressed by the title ‘Ambassador’; she said of M. de Norpois, with the friendliness due to a man who had taken her for a chef: “He’s a good old soul, like me.” She had indeed hoped to catch sight of him as he arrived, but knowing that Mamma hated their standing about behind doors and in windows, and thinking that Mamma would get to know from the other servants or from the porter that she had been keeping watch (for Françoise saw everywhere nothing but ‘jealousies’ and ‘tale-bearings,’ which played the same grim and unending part in her imagination as do for others of us the intrigues of the Jesuits or the Jews), she had contented herself with a peep from the kitchen window, ‘so as not to have words with Madame,’ and beneath the momentary aspect of M. de Norpois had ‘thought it was Monsieur Legrand,’ because of what she called his ‘agelity’ and in spite of their having not a single point in common. “Well,” inquired my mother, “and how do you explain that nobody else can make a jelly as well as you—when you choose?” “I really couldn’t say how that becomes about,” replied Françoise, who had established no very clear line of demarcation between the verb ‘to come,’ in certain of its meanings at least, and the verb ‘to become.’ She was speaking the truth, if not the whole truth, being scarcely more capable—or desirous—of revealing the mystery which ensured the superiority of her jellies or her creams than a leader of fashion the secrets of her toilet or a great singer those of her song. Their explanations tell us little; it was the same with the recipes furnished by our cook. “They do it in too much of a hurry,” she went on, alluding to the great restaurants, “and then it’s not all done together. You want the beef to become like a sponge, then it will drink up all the juice to the last drop. Still, there was one of those Cafés where I thought they did know a little bit about cooking. I don’t say it was altogether my jelly, but it was very nicely done, and the soufflés had plenty of cream.” “Do you mean Henry’s?” asked my father (who had now joined us), for he greatly enjoyed that restaurant in the Place Gaillon where he went regularly to club dinners. “Oh, dear no!” said Françoise, with a mildness which cloaked her profound contempt. “I meant a little restaurant. At that Henry’s it’s all very good, sure enough, but it’s not a restaurant, it’s more like a—soup-kitchen.” “Weber’s, then?” “Oh, no, sir, I meant a good restaurant. Weber’s, that’s in the Rue Royale; that’s not a restaurant, it’s a drinking-shop. I don’t know that the food they give you there is even served. I think they don’t have any tablecloths; they just shove it down in front of you like that, with a take it or leave it.” “Giro’s?” “Oh! there I should say they have the cooking done by ladies of the world.” (‘World’ meant for Françoise the under-world.) “Lord! They need that to fetch the boys in.” We could see that, with all her air of simplicity,