The Kill House (Ben Sign Book 4) by Matthew Dunn

Author:Matthew Dunn [Dunn, Matthew]
Language: eng
Format: epub
Tags: Sort4
Publisher: Matthew Dunn
Published: 2019-07-31T22:00:00+00:00

CHAPTER 6

Edward was having a busy morning. He placed a white cloth on the rectangular table in his dining room, ironed the cloth while it was in situ, polished silver cutlery and laid them on to the table with precision, put tiny pots of artificial roses down the centre, wine glasses adjacent to the cutlery, three decanters containing his finest Pinot Noir, flowers into vases next to unscented candles on sideboards, and placed a vinyl record of Edward Elgar’s Symphony No. 3 on to his record player, ready to be played when his guests started arriving. In the kitchen he placed champagne flutes into the fridge. Sancerre white wine and Veuve Clicquot champagne were in the tall chiller cabinet, cold enough to be drunk once the gathering was underway. The last task was to prepare the food.

Hala’s body parts were defrosted. Nose to tail was the phrase used by poorly paid chef’s employed by French royalty hundreds of years ago. Never waste anything. From a pig’s snout to its tail – everything edible had to be used. It’s why French cuisine is so inventive and delicious. Lesser chefs from other countries and with a bigger budget were too privileged to understand that one must respect every ounce of flesh on a slaughtered animal’s body. Genius was born out of the French chefs’ meagre budgets.

He set to work.

He made a broth with her head and feat. After disposing of the flesh, the liquid would be transformed into a gravy. The arms were boned and rolled into portion sided paupiettes. He placed the portions into roasting pans, glazed them with oil, butter, and French mustard, and roasted them in the oven. When he’d butchered Hala he’d sawed her legs. Now, he transformed each cut into osso bucco–style steaks. He placed the steaks into big casserole pots, added tomatoes, bay leaves, diced onion, celery, and a stick of cinnamon. He put the pots on to the stove to simmer. He diced the lungs and kidneys and pan fried them with olive oil, herbs, and butter, before adding brandy. Once the intestines were chopped, he grilled them. When they were cooked he added them to pre–cooked pasta. Two days ago he’d made a superb pâté out of the larynx, liver, and pancreas. The pâté would be served to his guests with toast, as an amuse–bouche, to prepare their palates for the feast. He made a soup out of bone marrow, herbs, salt and pepper, and vegetables. The stomach was cut into slithers and was fried as if it was tripe. The brain and heart were minced and slow cooked in the Aga, together with lardons and red wine. Once the sauce was put through a sieve it would make a superb jus. The sauce’s meat would be discarded in his green recycling food bin. Now came the tricky part. He placed a cut of Hala’s uncooked and deboned arm into her bladder, aerated the bladder using a bicycle pump, tied the end off when it resembled a balloon, and boiled the bladder in a vat of water.

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