Page 44 of Kept 3
“I’ll leave when my plans are in order,” I say quietly.
“Surely it is wise for you to leave now, before Elsbeth tries to take your life again, and succeeds,” he whispers.
I frown.
“Nicholas is going to kill her. So, I don’t need to worry about that.”
He hisses and grabs my arm, and I yelp as his strong fingers dig into my forearm.
“That is not going to happen,” he mutters angrily, staring into my eyes. “Nicholas belongs to her, has always belonged to her, and she is under my protection.”
Suddenly, the door smashes open, the lock kicked in by a powerful foot, as Nicholas strides into the room.
“What’s going on, Gerald?” he looks from his friend to me, and back again, his fangs bared. I realise he must have felt my fear and come looking for me.
“Nothing, dear boy,” Gerald laughs, stepping back from me, “I merely wish to offer Josephine my aid, my protection, should she desire to come and stay with Margarita and I when we leave tomorrow night.”
“Is that something you would like to do?” Nicholas frowns, turning to look squarely at me.
I shake my head and widen my eyes, but the words that come out of my mouth are completely the opposite of what I want to do. If he can sense my feelings, then right now he should know I’m scared and horrified at the idea of being anywhere near this bastard.
“Yes.”
“Well then,” Nicholas frowns, “we will talk about it later. For now, Gerald, come. Josephine doesn’t like being interrupted while she cooks.”
Gerald smiles and follows Nicholas out.
I take a huge gulp of air when the door closes behind them, slumping in relief against the kitchen counter, determined that I will speak to Nicholas the first chance I get about his creepy friend and what he had to say.
SAUT? DE POULET À LA MARINI?R
Ingredients:8 pieces of chicken, 3 tablespoons plain flour, 30g butter, 1 tablespoon olive oil, 4 tablespoons vermouth, 400g samphire, 12 Brittany clams, 125ml chicken stock, 1 tablespoon chopped fresh chives.
Method:
Coat chicken in flour and shallow fry in butter and oil until brown.
Add the vermouth, cover and cook until chicken is tender.
Boil samphire in salted water until just tender (3 minutes) drain, rinse with cold water, drain again.
Set the clams on top of the chicken, cover and cook until they open.
Remove chicken and clams and place in warmer
Discard fat from the pan, add chicken stock, bring to boil until thick
Replace chicken and clams
Stir in chives and samphire, serve.
Note: You can substitute mussels or cockle shells for clams.
Note: a little white wine along with the vermouth will add depth to the flavour.
12
“You must have misunderstood.”
