Blofeld's Poulet Gloria

Poulet Gloria

A dish Bond eats at Blofeld's Swiss mountain top house.

Ingredients

4lb/1.8kg of organic chicken

some butter and olive oil

half a cup/125ml of dry white wine

6 finely chopped shallots

1 cup/250ml of heavy cream

2 tablespoons of mustard

1 tablespoon of chopped fresh basil

1 tablespoon of chopped fresh dill

salt

pepper

Cut down either side of the backbone of the chicken. Open the chicken and flatten it on a work surface.

Season the skin with salt. Rub the skin with butter and olive oil.

Transfer the chicken to a roasting tin and roast about for 1 hour 15 minutes until the chicken is cooked.

For the sauce, boil the wine and shallots in a pan for about 4 minutes. Reduce heat and add the cream. Cook for two minutes on a low heat. Add the mustard, dill and basil and simmer for a further two minutes. Add salt and pepper.

Serve the sauce with the chicken.