Madame Fillioux (1865-?) working at her son's (D. Frechin) establishment where she appears to specialise in the sale of wine, asparagus and chickens! 73, Rue Duquesne, Lyon, France. Mere Fillioux liked to carve her fowls tableside with her own hulking kitchen cleavers. Two of these knives, the British food writer Elizabeth David would later recount, lasted her for 30 years, during which time she must have cut up some 500,000 chickens. Her delicious volaille demi-deuil (truffled hen) made her famous. Date: circa 1920s