I suppose the very name of this delectable French dainty will call up in the mind's eye of many who read this book that great "little" shop, Au Grand Brioche, on the Boulevarde Poissoniere, where, on Sunday afternoons, scores of boys from the Lycees form en queue with the general public, waiting the hour when the piles of golden brioche shall be ready to exchange for their eager sous. But I venture to say, a really fine brioche is rarely eaten on this side the Atlantic. They being a luxury welcome to all, and especially aromatic of Paris, I tried many times to make them, obtaining for that purpose recipes from French friends, and from standard French books, but never succeeded in producing the ideal brioche until I met with Gouf-fe's great book, the "Livre de Cuisine" after reading which, I may here say, all secrets of the French kitchen are laid bare ; no effort is spared to make everything plain, from the humble pot-au-feu to the most gorgeous monumental plat. And I would refer any one who wants to become proficient in any French dish, to that book, feeling sure that, in following strictly the directions, there will be no failure. It is the one book I have met with on the subject in which no margin is left for your own knowledge, if you have it, to fill up. But to the brioche.