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 something not far short of a genius for cookery. She had a guess of her excellence herself. After every dish was sent in, she would come and look on at the dinner for a while, with puckered, blinking eyes. "C'est bon, n'est-ce pas?" she would say; and when she had received a proper answer, she disappeared into the kitchen. That common French dish, partridge and cabbages, became a new thing in my eyes at the Golden Sheep; and many subsequent dinners have bitterly disappointed me in consequence. Sweet was our rest in the Golden Sheep at Moy.