Réjane

The genius of Réjane is a kind of finesse: it is a flavour, and all the ingredients of the dish may be named without defining it.

And if one thinks of Réjane's "Sapho," the difference is hardly less, though of another kind.

Mimi Aguglia has studied Duse, for her tones, for some of her attitudes; her art is more nearly the art of Réjane.

Réjane has done greater things in her own way, in her own way she is a greater artist.

But not even Réjane has given us the whole animal, in its self-martyrdom, as this woman has given it to us.