007 Travelers made Swiss Bond food and now we are ready to visit Piz Gloria in coming summer to try Bond breakfast in 3000 meters of altitude…
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
Soften onion and garlic in 25 gm butter for 5 minutes.
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
1 tablespoon wholegrain mustard
a pinch of cayenne pepper
- a pinch of salt and black pepper
See more 007 FOODS here