W. Griffin: The Hostage

"At what time do you want me to chauffeur you and Munz out there?" Darby asked.

"Probably about nine o'clock. At that time, there probably won't be more than two or three servants in the house. Plus, maybe, his tootsie. Anyway, Kranz and Kensington will have kept an eye on the place for at least an hour before we get there, and if it doesn't look right, one or the other of them will wave us off at the driveway.

"If that happens, we may wait until later. Midnight, for example, and forget the bureaucratic business, just drive up in the Yukon, bust in, grab Lorimer, bust open the safe, and get the hell out of there. We can hide in the field where the chopper is. Or maybe just get in the chopper and go."

"I think the first scenario will work," Darby said.

"Jesus, I hope so," Castillo said. "Okay, we'll get to the rest of the tape. Make notes of what we're missing, and I'll try to get what I missed this afternoon."

He pushed a button on the control and the videotape began to play. "This is where we followed the road Bradley's going to use into Tacuarembo. I didn't see anything extraordinary about it, but take a real good look, Bradley." "Okay. Here we are over the field again. I didn't see one, but there has to be a road, a path, into it. Look for it, Bradley. Don't just drive over the field. We can't afford to have the Yukon stuck in the middle of the field when the sun comes up. I'm glad I thought of that. If Bradley gets the Yukon stuck, he will be shot, and his carcass left in the Yukon, which will be then torched by Ricardo. Ricardo, make sure that Kranz gives you a couple of thermite grenades and shows you how to use them before you drive up there. One for the engine compartment, the other on one of the barrels of fuel."

"I've seen a thermite grenade before," Solez said. "Okay, here we are. I'm about to make the low-level pass over the main house at Shangri-La." "Jesus, there's somebody in the interior courtyard."

He stopped the tape.

"Gentlemen, there is Mr. Jean-Paul Bertrand, aka Lorimer. Apparently having a wake-me-up cup of coffee in his garden." [THREE] Estancia Shangri-La Tacuarembo Province Republica Oriental del Uruguay 2110 31 July 2005 Jean-Paul Bertrand was not only dining alone, but he had prepared the meal himself.

There were several reasons. For one, he was bored. For another, his cook's idea of a gourmet meal was to throw something-usually beef, sometimes pork, and less often chicken-on the wood-fired parrilla grill, char it, and then serve it with either mashed potatoes or what they called here papas fritas, and a sliced tomato salad. Wrapping a potato in aluminum foil and baking it apparently overtaxed her culinary skills.

There were some marvelous chefs in Uruguay, but not in Tacuarembo. And, of course, he had to stay in Tacuarembo for the time being. Jean-Paul had come to believe that the northern Italian kitchen-which is what the good restaurants in Montevideo and Punta del Este served-was, in fact, as hard as this was to accept, actually a bit superior to that of the French.

Tonight, with Anna-Maria, the cook, watching-and, he dared hope, perhaps learning-he had prepared Chateaubriand. First, after putting on a chef's apron, he had gotten a knife really sharp and then trimmed all the fat and sinew from a lomo. A lomo was the entire tenderloin of beef. A tenderloin that would cost forty-or more-euros in Paris was available here as a lomo for the equivalent of nine or ten. And it was magnificent beef. Then he first cut a ten-inch section from it and set it aside.

The remainder of the tenderloin he carefully cut into bite-sized pieces. Tomorrow, or the day after, he would make boeuf bourguignonne with the remaining meat.

He rubbed the ten-inch length of tenderloin with a garlic clove, salt, and pepper, and set it aside while he prepared the vegetables. The green beans were marvelous as is, but the carrots were the size of his wrist and he had to slice them into finger-sized pieces before he could use them. He put the steamer on so that he could steam the beans, the potatoes, a half dozen stalks of celery, and a dozen large white mushrooms.

He told Anna-Maria to open a bottle of the cabernet sauvignon. Just open it. Not decant it. And leave it here in the kitchen for the time being.

Then he sliced another dozen and a half white mushrooms very thin, vertically, and then sauteed them in a pan until they were about half cooked. Then he added a tablespoon of flour and stirred it into the mushrooms until it was no longer visible. Next came a cup of the very good local merlot. With the gas as low as it would go, he stirred patiently until the sauce formed. Only then did he add a touch of garlic and basil and salt and pepper.

He went to the parrilla outside the kitchen and carefully arranged the coals under the grill, testing to see if he had the proper heat with his hand. When he was satisfied, he laid the tenderloin on the hot steel grid.

When he went back in the kitchen, the cabernet sauvignon was on the table, with a glass. He poured and took an appreciative sip.

Maria came into the kitchen from the outside. Jean-Paul could tell from the young face of his current companion in the bed that she was afraid he was angry with her. He had told her he wanted to read while dining, and she should find something to eat by herself. The truth was, not only did her manners leave a good deal to be desired, but setting a fine meal before her made him think of the phrase, "Casting pearls before swine." If it wasn't charred black on the outside and raw inside, Maria eyed it with great suspicion and only ate whatever it was to please him.

Maria and Anna-Maria watched as he examined the mushroom mixture, and then added a half cup more of the merlot, and loaded the vegetables into the steamer. He had then gone back to the parrilla and turned the tenderloin.

Then he went back into the kitchen, had another sip of the cabernet, and told Anna-Maria to set the table for one, with the candles in the candelabra lit. Then he told Maria to go to his bedroom and to bring his reading glasses and the book with the red jacket that was on the bedside table, and put both on the dining room table.

Then he went back to the parrilla again, turned the tenderloin again-it was browning nicely-and went back into the kitchen. The sauce was now almost of the right consistency-the merlot had been reduced just enough-so he turned off the gas under it.

Then he tested the vegetables in the steamer with a fork, and with the same result. Another five minutes and everything would be done at just about the same time. He looked at his watch, then sipped the cabernet until the five minutes had passed.

Then he took a meat thermometer from a drawer and went to the parrilla. He turned the tenderloin again, then inserted the meat thermometer into it. The dial showed 140 degrees Fahrenheit.

He then removed the tenderloin from the grill to a plate and took it back in the kitchen. There he rolled it onto a large oblong platter, and then placed the first plate over it.

He tested the mushroom sauce one last time, added a touch of salt, and then closed the lid again.

Then he went to the steamer and carefully removed half of the vegetables, arranging them neatly to one side of the platter.

He ran the knife against the steel again until it felt right, then took the tenderloin and put it on a cutting board. He sliced the entire piece into pinkie-finger-thick slices, and then skillfully lifted them all at once and laid them in the center of the platter.

He used the knife blade to carefully push the vegetables already on the platter against the tenderloin. Then he arranged the vegetables remaining in the steamer against the other side of the tenderloin. When that was done, he placed the knife blade on the tenderloin and pushed, so that the slices were displaced and lying on one another.