Food: Pâté Maison, Oeufs Gloria and cheese tray
Bond book appearance: On Her Majesty's Secret Service
Experience of 007 Travelers: Self-made
"The man took Bond's order of Pâté Maison followed by Oeufs Gloria and the cheese tray (Bond thought he had better get some stuffing into him!)
" 'And one more thing, if you will,' said Bond politely. 'A small flask of schnapps.'"
" 'I find I am not sleeping here well up here. Perhaps a nightcap would help. I always have one at home - generally whisky. But here I would prefer schnapps. When in Gloria, do as the Glorians do. Ha ha!'"
"Bond's drink came. He swallowed it in two gulps and ordered another."
"Bond toyed with his cheese and coffee until Fräulein Bunt got to her feet and said 'Come, girls.'
Ian Fleming: "On Her Majesty's Secret Service"
The recipe of Pâté Maison:
- 250 gm chicken liver
- 1 chopped onion
- 1/2 tsp garlic paste
- 1 bay leaf
- 100 gm butter
- Salt and pepper to taste
- 1 Tbsp chopped garden herbs
Add bay leaf and chicken liver into the pan and saute for 5 minutes.
Remove the bay leaf and puree the liver.
Sieve through a wire strainer.
Add the remaining butter and herbs.
Serve hot with melba toast.
For the melba toast:
Roll out the bread slices with a rolling pin until flat.
Cut into two halves and bake in a slow oven until crisp.
The recipe of Oeufs Gloria:
- 6 hard boiled eggs
- 155g/5oz grated Gruyère cheese
- 4 tablespoons breadcrumbs
- 250ml/1 cup heavy/double cream
- olive oil
- 1 tablespoon wholegrain mustard
- a pinch of cayenne pepper
- a pinch of salt and black pepper
Simmer the cream until it is warm but not boiling. Take off the heat. Add the 125g/4oz of the cheese, the mustard and the cayenne pepper. Stir until smooth and add the salt and pepper.
Chop the boiled eggs and add them to a dish greased with butter. Pour the cheese sauce over the eggs. Put the breadcrumbs on the top, drizzle with some olive oil and put the remaining cheese on the top.
Cook at 375°F/190°C for 25 minutes.
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