His memory is famous in Issoudun for certain improvements little known outside of Berry.

It was he who discovered that an omelette is far more delicate when the whites and the yolks are not beaten together with the violence which cooks usually put into the operation.

He considered that the whites should be beaten to a froth and the yolks gently added by degrees; moreover a frying-pan should never be used, but a "cagnard" of porcelain or earthenware.

The "cagnard" is a species of thick dish standing on four feet, so that when it is placed on the stove the air circulates underneath and prevents the fire from cracking it.

In Touraine the "cagnard" is called a "cauquemarre." Rabelais, I think, speaks of a "cauquemarre" for cooking cockatrice eggs, thus proving the antiquity of the utensil.