Ellen Datlow - The Best Horror of the Year. Volume 4

When he pulled again at her arm, she followed along, reluctance visible in her stance, her gait, the tilt of her head.

“I’m talking about birds, and they weren’t even on the yacht. They were on shore. They were up in the air.”

“Let’s see what’s in here.” Six or seven minutes remained until the official start of dinner time, and they had been requested never to enter the dining room until the exact time of the meal.

Ballard threw the door open and pulled her into the room with him. Silver covers rested on the Royal Doulton china, and an uncorked bottle of a distinguished Bordeaux stood precisely at the mid-point between the two place settings. Three inches to its right, a navy-blue-and-royal-purple orchid thick enough to eat leaned, as if languishing, against the side of a small square crystal vase. The air seemed absolutely unmoving. Through the thumb holes at the tops of the plate covers rose a dense, oddly meaty odor of some unidentifiable food.

“Missed ’em again, damn it.” Sandrine pulled her arm from Ballard’s grasp and moved a few steps away.

“But you have noticed that there’s no bird in here. Not so much as a feather.”

“So it got out — I know it was here, Ballard.”

She spun on her four-inch heels, giving the room a fast 360-degree inspection. Their dining room, roughly oval in shape, was lined with glassed-in bookshelves of dark-stained oak containing perhaps five hundred books, most of them mid-to-late nineteenth and early twentieth century novels ranked alphabetically by author, regardless of genre. The jackets had been removed, which Ballard minded, a bit. Three feet in front of the bookshelves on the deck side, which yielded space to two portholes and a door, stood a long wooden table with a delicately inlaid top — a real table, unlike the one in the room they had just left, which was more like a work station in a laboratory. The real one was presumably for setting out buffets.

The first door opened out onto the deck; another at the top of the oval led to their large and handsomely-furnished sitting room, with reading chairs and lamps, two sofas paired with low tables, a bar with a great many bottles of liquor, two red lacquered cabinets they had as yet not explored, and an air of many small precious things set out to gleam under the parlor’s low lighting. The two remaining doors in the dining room were on the interior side. One opened into the spacious corridor that ran the entire length of their suite and gave access to the deck on both ends; the other revealed a gray passageway and a metal staircase that led up to the Captain’s deck and cabin and down into the engine room, galley, and quarters for the yacht’s small, unseen crew.

“So it kept all its feathers,” said Sandrine. “If you don’t think that’s possible, you don’t know doodly-squat about birds.”

“What isn’t possible,” said Ballard, “is that some giant parrot got out of here without opening a door or a porthole.”

“One of the waiters let it out, dummy. One of those handsome Spanish-speaking waiters.”

They sat on opposite sides of the stately table. Ballard smiled at Sandrine, and she smiled back in rage and distrust. Suddenly and without warning, he remembered the girl she had been on Park Avenue at the end of the sixties, gawky-graceful, brilliantly surly, her hair and wardrobe goofy, claiming him as he had claimed her, with a glance. He had rescued her father from ruinous shame and a long jail term, but as soon as he had seen her he understood that his work had just begun, and that it would demand restraint, sacrifice, patience, and adamantine caution.

“A three-count?” he asked.

She nodded.

“One,” he said. “Two.” They put their thumbs into the round holes at the tops of the covers. “Three.” They raised their covers, releasing steam and smoke and a more concentrated, powerful form of the meaty odor.

“Wow. What is that?”

Yellow-brown sauce or gravy covered a long, curved strip of foreign matter. Exhausted vegetables that looked a little like okra and string beans but were other things altogether lay strewn in limp surrender beneath the gravy.

“All of a sudden I’m really hungry,” said Sandrine. “You can’t tell what it is, either?”

Ballard moved the strip of unknown meat back and forth with his knife. Then he jabbed his fork into it. A watery yellow fluid oozed from the punctures.

“God knows what this is.”

He pictured some big reptilian creature sliding down the riverbank into the meshes of a native net, then being hauled back up to be pierced with poison-tipped wooden spears. Chirping like birds, the diminutive men rioted in celebration around the corpse, which was now that of a hideous insect the size of a pony, its shell a poisonous green.

“I’m not even sure it’s a mammal,” he said. “Might even be some organ. Anaconda liver. Crocodile lung. Tarantula heart.”

“You first.”

Ballard sliced a tiny section from the curved meat before him. He half-expected to see valves and tubes, but the slice was a dense light brown all the way through. Ballard inserted the morsel into his mouth, and his taste buds began to sing.

“My god. Amazing.”

“It’s good?”

“Oh, this is way beyond ‘good.’”

Ballard cut a larger piece off the whole and quickly bit into it. Yes, there it was again, but more sumptuous, almost floral in its delicacy and grounded in some profoundly satisfactory flavor, like that of a great single-barrel bourbon laced with a dark, subversive French chocolate. Subtlety, strength, sweetness. He watched Sandrine lift a section of the substance on her fork and slip it into her mouth. Her face went utterly still, and her eyes narrowed. With luxuriant slowness, she began to chew. After perhaps a second, Sandrine closed her eyes. Eventually, she swallowed.

“Oh, yes,” she said. “My, my. Yes. Why can’t we eat like this at home?”

“Whatever kind of animal this is, it’s probably unknown everywhere but here. People like J. Paul Getty might get to eat it once a year, at some secret location.”

“I don’t care what it is, I’m just extraordinarily happy that we get to have it today. It’s even a little bit sweet, isn’t it?”

A short time later, Sandrine said, “Amazing. Even these horrible-looking vegetables spill out amazing flavors. If I could eat like this every day, I’d be perfectly happy to live in a hut, walk around barefoot, bathe in the Amazon, and wash my rags on the rocks.”

“I know exactly what you mean,” said Ballard. “It’s like a drug. Maybe it is a drug.”

“Do the natives really eat this way? Whatever this animal was, before they serve it to us, they have to hunt it down and kill it. Wouldn’t they keep half of it for themselves?”

“Be a temptation,” Ballard said. “Maybe they lick our plates, too.”

“Tell me the truth now, Ballard. If you know it. Okay?”

Chewing, he looked up into her eyes. Some of the bliss faded from his face. “Sure. Ask away.”

“Did we ever eat this stuff before?”

Ballard did not answer. He sliced a quarter sized piece off the meat and began to chew, his eyes on his plate.

“I know I’m not supposed to ask.”

He kept chewing and chewing until he swallowed. He sipped his wine. “No. Isn’t that strange? How we know we’re not supposed to do certain things?”

“Like see the waiters. Or the maids, or the Captain.”

“Especially the Captain, I think.”

“Let’s not talk anymore, let’s just eat for a little while.”

Sandrine and Ballard returned to their plates and glasses, and for a time made no noise other than soft moans of satisfaction.

When they had nearly finished, Sandrine said, “There are so many books on this boat! It’s like a big library. Do you think you’ve ever read one?”