Scene 12

Maille rented a hut of sorts in the harbour of Port Williams for the night. There was no restaurant in the village – but there was a kitchen in his dwelling. Over the fridge were pinned various slips of paper with hand-written recipes on them, sheets full of corrections and sauce stains. Maille chose two of the recipes and went out to buy the required ingredients from the local shop. He cooked rabbit stewed in it's own juice with a pinch of rosemary and canelo, the peppery fruit of the Winterrinde bushes that thrived everywhere in the region. two things that simply did not jell with each other.

But rabbit it had to be: the creature was found in abundance in the region, so abundantly that one just had to shoot at random into the bushes to get one. On the other hand, blood sausage went well with one of the very last villages in the world, as Port Williams was. He even had a ready title for his memoirs, which he might want to write one day: «Blood sausage at Cape Horn».

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Arroz con morcilla

Menu Maille

In a hut in Puerto Williams, the last settlement on the American continent, Hektor Maille prepared a menu following recipes he found in his rustic dwelling - two things that simply did not jell with each other:

Conejo Patagónico (stewed in it's own juice)
Arroz con morcilla (Rice with blood sausage)