Our projects of conquest were, however, all frustrated by the unlucky intervention of Bernardine's soupe aux choux,

As a proof of this we must refer to the famous soupe dorée, the description of which is given by Taillevent, head cook of Charles VII., in the following words, "Toast slices of bread, throw them into a jelly made of sugar, white wine, yolk of egg, and rosewater; when they are well soaked fry them, then throw them again into the rosewater and sprinkle them with sugar and saffron.

This was a name given him by the pope for an admirable soupe maigre which he invented for Lent.