Indulgence in Death (In Death 31)

“I can’t do anything about the ones they’ve done, except use them to stop them from killing more. But, Roarke, I don’t have enough to stop them before the next. I know in my gut I’m already too late. Someone’s clock is ticking down right now.”

She looked around at the bustle, at the tourists, at the others sitting at pretty outdoor tables drinking wine.

“Maybe they’re having dinner, too, maybe some nice wine. Or they’re working late, or getting ready to go out for the evening. They’re probably doing something ordinary, just what they do on a summer evening in New York. They don’t know how little time they have left. They don’t know the monsters are at the door, and I’m going to be too late.”

“Maybe that’s true, and I know you’ll suffer for it if it is. But, Eve, the monsters don’t know you’re even now breathing down their necks. They don’t know their clock is ticking down as well. That’s for you to remember now, for you to know.”

He lifted her hand, kissed it. “We’ll go home, and maybe, just maybe, we’ll get to the door first.”

16

LUC DELAFLOTE ARRIVED AT THE ELEGANT HOME on the Upper East Side at precisely eight P.M. He was, after all, a man who prided himself on precision. The dignified droid met him at the door, escorted him and the driver, who carried carefully packed ingredients, to the spacious kitchen with its views of the patio, little koi pond, and gardens.

Delaflote carried his own tools, as he believed it demonstrated their import and his own eccentricity.

Fifty-two years before, he’d been born Marvin Clink in Topeka. Through talent, study, work, and towering ambition young Ma

rvin had formed himself into Delaflote de Paris, maître cuisinier. He’d designed and prepared meals for kings and presidents, sautéed and flambéed for emirs and sultans. He’d bedded duchesses and kitchen maids.

It was said—he knew, as he’d said it himself—that those fortunate enough to taste his pâté de canard en croûte knew how the gods dined.

“You may go.” He dismissed the driver with a single turn of his wrist. “You.” He pointed at the droid. “You will show me now the pots.”

“One moment, please,” the droid said to the driver. The droid opened several deep drawers holding a variety of pots, pans, and skillets. “I will show the driver out, then come back to assist you.”

“Assistance I don’t want from you. Keep out of my kitchen. Shoo.”

Alone, Delaflote opened his case of knives, spoons, and other tools. He took out a corkscrew, and opened the bottles of wine he’d personally selected. After opening, he searched the polished steel cabinets for a worthy wineglass.

Sipping, he studied his temporary realm, the stove, ovens, sinks, prep counters, and deemed it would do.

For the client who had paid him handsomely for the trip to New York to prepare a romantic, late-night supper for two, he would create a selection of appetizers highlighted by the caviar he’d chosen and served on a bed of clear, crushed ice. When the appetite was whetted, the fortunate pair would enjoy an entrée of salmon mousse along with his signature baguettes and thin slices of avocado. His main, poulet poêle de Delaflote, would be served with glazed baby vegetables and garnished with generous sprigs of fresh rosemary from his own herb garden.

Ah, the fragrance.

This he would follow with a salad of field greens harvested only an hour before he’d boarded his private shuttle, then his selection of well-aged cheeses. For the finale he would prepare his far-famed soufflé au chocolat.

Satisfied, he set up his music—romantic ballads—in French, bien sûr, for a romantic meal. Donning his apron, he got down to business.

As he sometimes did, he acted as his own sous-chef, chopping, slicing, peeling. The shapes, the textures, the scents pleased and excited him. For Delaflote, peeling a potato could be as sensuous and pleasurable as peeling the clothes from a lover.

He was a man of small stature and trim build. His hair, a dramatic and carefully styled mane of glossy chestnut, flowed back from a face dominated by large, heavily lidded brown eyes. They gave him the look of a romantic, a dreamer, and were often the first element in the seduction of women.

He adored women, treated them like queens, and enjoyed having several lovers revolving through his life at the same time.

He lived life fully, wringing every drop of flavor from it and savoring every morsel.

With the chicken in the oven, the mousse chilling, he poured another glass of wine. Enjoying it, he sampled one of his own stuffed mushrooms, approved.

He cleaned his area, washed the greens, vegetables, and herbs for the salad, then set that to chill. This he would lightly toss with a tarragon dressing while his client and the fortunate husband dined on the main course. Pleased with the scents perfuming the air, he basted the chicken with sauce—the recipe a secret guarded as fiercely as the Crown Jewels—added the pretty little vegetables.

Only then did he step out into the walled garden where, according to the client’s wishes, the meal would be served. Again he approved. Lush roses, big-headed hydrangeas, arching trees, starry lilies rose and spread and speared around the paved courtyard. The night held clear and warm, and he would see that dozens of candles were arranged and lit to add the sparkle of romance.

He checked the time. The servers would be arriving any moment, but in the meanwhile he would call the droid, have it set out the table, show him the selection of linens and dinnerware.

He took out one of his herbal cigarettes to smoke while he set the scene.

The table just there, little tealights glittering in clear holders. Roses from the garden in a shallow bowl. More candles ringing the courtyard—all white. He would send one of the servers out to get more if there weren’t enough on hand.