That was fifteen years ago, and for the time, I had to confess myself defeated. As the grandson of the great Soyer, whose name is known to chefs the world over, I felt that the difficulty was one which I ought to overcome; but how to obtain the right kind of paper if, indeed, it were possible I did not know. My mind went back to the famous confectioner, Papon, with whom I served my apprenticeship at clermont-ferrand. In his way he was a great artist, and I wondered whether he would have been able to solve the problem which now confronted me.