Il se verse un cafe. Il roule une nouvelle cigarette qu'il coupe en deux et la fume en apprenant son texte. "La dette publique opere comme un des agents les plus energiques de l'accumulation primitive. Par un coup de baguette, elle doue l'argent improductif de la vertu reproductive et le convertit ainsi en capital, sans qu'il ait pour cela a subir les risques, les troubles inseparables de son emploi industriel et meme de l'usure privee. Les crediteurs publics, a vrai dire, ne donnent rien, car leur principal, metamorphose en effets publics d'un transfert facile, continue a fonctionner entre leurs mains comme autant de numeraire. Mais, a part la classe de rentiers oisifs ainsi creee, a part la fortune improvisee des financiers intermediaires entre le gouvernement et la nation … la dette publique a donne le branle aux societes par actions, au commerce de toute sorte de papiers negociables, aux operations aleatoires, a l'agiotage, en somme, aux jeux de bourse et a la bancocratie moderne. Des leur naissance les grandes banques, affublees de titres nationaux, n'etaient que des associations de speculateurs prives s'etablissant a cote des gouvernements et, grace aux privileges qu'ils en obtenaient, a meme de leur preter l'argent du public. ..." Il se leve pour scander ce texte. Bientot il le saura. C'est le monologue le plus long, un extrait du "Capital" de Marx. Et puis, il se verse un verre de vin. Il aime boire en cuisinant ce qu'il boira en mangeant. Pendant que les oignons de Roscoff fondent dans la poele, il ajoute un peu de moutarde fine de Dijon et prepare le riz. Il jete dans la poele les rognons d'agneau denerves. Pas trop longtemps. Juste roses. La cuisine s'emplit de la senteur minerale des rognons. Il s'installe. Il mange. He takes a coffee. He rolls a new cigarette which he cuts in two and smokes it by learning his text : " The national debt operates as one of the most energetic agents of the primitive accumulation. By a blow of baguette, it endows the unproductive money of the reproductive virtue and so converts it in capital, without that it has for it to undergo the risks, the inseparable disorders of its industrial use ot its private speculation. The public creditors, actually, give nothing, because their main thing, transformed in government securities of an easy transfer, continues to work between the hands as so much cash. But, except for the class of idle persons of private means so created, except for the fortune improvised by the intermediate financiers between the government and the nation the national debt looked shakes it to joint-stock companies, to various business of negotiable papers, to unpredictable operations, to speculation on exchange business, as a matter of fact, in the games of stock exchange and in the modern bancocratie. From their birth the big banks, decked out by national titles, were only associations of private speculators becoming established next to the governments and, thanks to the privileges which they obtained from it, to lend them the money of the public.... " He gets up to chant this text. Soon he will know it. It is the longest monologue, an extract of the "Capital" of Marx. And then, he takes a glass of wine. He likes drinking by cooking what he will drink by eating. While the onions of Roscoff in the frying pan, he adds a little fine mustard of Dijon and prepares the rice. He throws in the frying pan lamb kidneys. Not for such a long time. Just pink. The kitchen fills with the mineral scent of kidneys. He settles down. He eats.

For those of us living in the Mediterranean these are typical summer dishes. I just like to brag that the aubergines (also known as eggplant) are from my garden and so are the tomatoes used in the sauce.....(smiles contentedly in a smug sort of way) This recipe can work for both carnivores and vegetarians. This is what's in it and how to make it..... 3 or 4 large aubergines sliced medium thin. Salted and place on greaseproof paper with just a spray of olive oil. Bake in the oven until soft.(aprox 15 - 20 min). Then line the bottom and sides of a 28cm springform baking tin. Leave enough slices to place on the tope of your filling. Filling 350 gms of minced beef or substitute with cooked kidney beans 250 gms cooked spaghetti 4 large tomatoes chopped 2 table spoons tomato paste 3 cloves of garlic chopped finely pinch of oregano, salt and pepper 1 cup of peas (frozen or fresh) half a cup cheddar cheese (finely grated) half a cup parmesano (finely grated) 3 heaped tablespoons bread crumbs half a cup of olive oil a handful of chopped cont parsley. While boiling spaghetti prepare sauce. In a large pot saute chopped onions and garlic in the olive oil. Add minced meat or pre-cooked beans, oregano. salt and pepper and half the chopped parsley cook 5 to 10 min on a medium heat. Add chopped tomatoes and tomato paste, simmer until most of the tomato juices have been reduced. You should have a thick red sauce. Put cooked spaghetti, grated cheeses, bread crumbs and peas in a large mixing bowl and add hot sauce. Mix it all up and pour into your aubergine lined cake tin and then cover the top with the remainder of the sliced aubergines. Cover with foil and bake in a preheated oven (moderate temp 175C) and bake for an hour. Remove from oven and let stand to cool off (aprox 20-30min). Turn over in a large serving plate.....make sure you run a knife around the sides and tap the base until it flops onto the plate. Sprinkle with fresh chopped parsley and a little parmesano cheese. Can be eaten hot or cold. enjoy.