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Bond pressed the button that let down the glass partition and leaned forward. ‘The Astor, please.’
‘Yes, sir.’ The big black car weaved through the curves and out of the airport enclave on to the Van Wyck Expressway, now being majestically torn to pieces and rebuilt for the 1964–1965 World’s Fair.
James Bond sat back and lit one of his last Morland Specials. By lunchtime it would be king-size Chesterfields. The Astor. It was as good as another and Bond liked the Times Square jungle – the hideous souvenir shops, the sharp clothiers, the giant feedomats, the hypnotic neon signs, one of which said BOND in letters a mile high. Here was the guts of New York, the living entrails. His other favourite quarters had gone – Washington Square, the Battery, Harlem, where you now needed a passport and two detectives. The Savoy Ballroom! What fun it had been in the old days! There was still Central Park, which would now be at its most beautiful – stark and bright. As for the hotels, they too had gone – the Ritz Carlton, the St. Regis that had died with Michael Arlen. The Carlyle was perhaps the lone survivor. The rest were all the same – those sighing lifts, the rooms full of last month’s air and a vague memory of ancient cigars, the empty ‘You’re welcomes,’ the thin coffee, the almost blue-white boiled eggs for breakfast (Bond had once had a small apartment in New York. He had tried everywhere to buy brown eggs until finally some grocery clerk had told him, ‘We don’t stock ’em, mister. People think they’re dirty’), the dank toast (that shipment of toast racks to the Colonies must have foundered!). Ah me! Yes, the Astor would do as well as another.
Bond glanced at his watch. He would be there by eleven-thirty, then a brief shopping expedition, but a very brief one because nowadays there was little to buy in the shops that wasn’t from Europe – except the best garden furniture in the world, and Bond hadn’t got a garden. The drug-store first for half a dozen of Owens incomparable toothbrushes. Hoffritz on Madison Avenue for one of their heavy, toothed Gillette-type razors, so much better than Gillette’s own product, Tripler’s for some of those French golf socks made by Izod, Scribner’s because it was the last great bookshop in New York and because there was a salesman there with a good nose for thrillers, and then to Abercrombie’s to look over the new gadgets and, incidentally, make a date with Solange (appropriately employed in their Indoor Games Department) for the evening.
The Cadillac was ru
Then there was the question of lunch. Di
James Bond smiled to himself. They were soaring over the Triborough, that supremely beautiful bridge into the serried battlements of Manhattan. He liked looking forward to his pleasures, to stolen exeats between the working hours. He enjoyed day-dreaming about them, down to the smallest detail. And now he had made his plans and every prospect pleased. Of course things could go wrong, he might have to make some changes. But that wouldn’t matter. New York has everything.
New York has not got everything. The consequences of the absent amenity were most distressing for James Bond. After the scrambled eggs in the Edwardian Room, everything went hopelessly wrong and, instead of the dream programme, there had to be urgent and embarrassing telephone calls with London head-quarters and, and then only by the greatest of good luck, an untidy meeting at midnight beside the skating rink at Rockefeller Center with tears and threats of suicide from the English girl. And it was all New York’s fault! One can hardly credit the deficiency, but there is no Reptile House at the Central Park Zoo.
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* SCRAMBLED EGGS ‘JAMES BOND’
For FOUR individualists:
12 fresh eggs
Salt and pepper
5–6 oz. of fresh butter
Break the eggs into a bowl. Beat thoroughly with a fork and season well. In a small copper (or heavy-bottomed saucepan) melt four oz. of the butter. When melted, pour in the eggs and cook over a very low heat, whisking continuously with a small egg whisk.
While the eggs are slightly more moist than you would wish for eating, remove pan from heat, add rest of butter and continue whisking for half a minute, adding the while finely chopped chives or fine herbs. Serve on hot buttered toast in individual copper dishes (for appearance only) with pink champagne (Taittinger) and low music.