:38:02
To follow, a touch of Dover sole
:38:05
sautéed lightly
in champagne and butter.
:38:08
With that, a bottle of...
:38:10
Pouilly-Fuissé?
:38:12
'59 will do. And after that...
:38:16
...we'll have a Chateaubriand for two.
:38:18
Erm, make that for four.
Charred and brown.
:38:22
Nay, black on the outside
and gloriously rare on the in.
:38:26
With the beef,
we'll have white asparagus
:38:29
and a bottle of
Château Lafite Rothschild '47.
:38:33
And for dessert, an enormous order
of fraises des bois...
:38:37
Served, of course,
with globs of heavy cream
:38:39
so thick you can put it on with
a shovel, s'il vous plaît. Mwah!
:38:44
You heard the lady.
And make it snappy, we're starving.
:38:48
Now, while awaiting
the paper-thin slices of prosciutto,
:38:52
so skilfully wrapped around
:38:54
perfect sections
of ripened Persian melon...
:38:57
Please, stop, I can't stand it.
:39:00
Do you think they'll really do
the sole in champagne and butter?
:39:05
Mm-hmm. In any case,
while we're waiting,
:39:08
I wonder if the lovely
Miss Gabrielle Simpson
:39:10
would join the very talented
Mr Richard Benson
:39:13
for a small dry aperitif? I think
she's earned it. They both have.
:39:18
Alright. I think
that would be very nice.
:39:21
I didn't really like Rick at first
:39:24
but he's beginning to grow on me.
:39:30
Mmmm...
:39:33
So, you find Rick growing on you?
:39:36
Oh, yes,
I think he's very attractive.
:39:39
Important. The reaction
of the female audience.
:39:42
Alright. Lunch is over. The martinis,
:39:44
the two different wines and brandy
have had their effect,
:39:48
and a glorious dream-like glow
is settling over them.
:39:52
The pages, Miss Simpson.
:39:53
Those that we have covered so far
with our fabulous prose.