- 6/29/2025
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TVTranscript
00:00This is my boss, Jonathan Hahn, a self-made millionaire. He's quite a guy.
00:17This is Mrs. H. She's gorgeous. What a terrific lady.
00:27By the way, my name is Max.
00:31I take care of them, which ain't easy.
00:34Because their hobby is murder.
01:00For many years I've enjoyed making this dish.
01:10Rice pilaf, colored with saffron and flavored with lemon, to complement the main cause.
01:20Flame the brandy and bring it to the table.
01:23Flame the brandy and bring it to the table.
01:26Flame brandy.
01:27Reminds me of a strip I used to date.
01:29Very exotic.
01:30And your guests will love it.
01:31Ooh, that dish looks terrific.
01:32She sure does.
01:33I meant the shish kebab, Max.
01:34Oh.
01:35Oh.
01:36That too.
01:37Oh.
01:38Oh, that dish looks terrific.
01:39I meant the shish kebab, Max.
01:40Oh.
01:41That too.
01:42Don't forget the salad we prepared before.
01:43I'm watching a show to get in the mood for tonight.
01:44How did we ever get invited to that thing anyway?
01:45How did we ever get invited to that thing anyway?
01:46Oh.
01:47Oh.
01:48Oh.
01:49Oh.
01:50Oh.
01:51Oh.
01:52Oh.
01:53Oh.
01:54Yes sir, come on a something like that's got a great.
01:55What are you doing?
01:56Oh.
02:01Well that dish looks great, Max.
02:03No, that dish looks terrific.
02:04She sure does.
02:05I meant the shish kebab, Max.
02:06Oh.
02:07No, too.
02:08Don't forget the salad we prepared before.
02:09I'm watching a show to get in the mood for tonight.
02:13How did we ever get invited to that thing anyway?
02:14I'm not exactly sure.
02:15The invitation came through Jonathan's office.
02:17Oh, m ciud I know?
02:18And...
02:19For HONENDERMOURSASTER了 Cont harvested.
02:21So I've heard.
02:23Half of L.A. is fighting to plunk down the cash, and we get a freebie.
02:28Not bad.
02:29Oh, I don't know.
02:31I figure one way or another, we're all going to have to pay for it.
02:35Appetizing.
02:39Wow, look at those fritters.
02:43Max.
02:45Until tomorrow.
02:47This is Pauline Simon saying au revoir, and bon appétit.
03:24That's a wrap.
03:32Magnifique.
03:33Your brother is very proud.
03:36Oh, thank you, Maurice.
03:37Can you stay?
03:38I have to re-ass tomorrow's show.
03:39I wish I could, but there are so many things to do before tonight, eh?
03:44Of course, yes.
03:46I'll see you later.
03:46Next time, a little less sugar.
03:52You will have flies all over you, my sweet.
03:54Oh, you're so funny, Maurice.
03:55Oh, ma, ma.
03:56Oh, ma.
03:57Hey, ma, ma.
04:06Oh, ma.
04:09Oh, ma.
04:09Oh, ma.
04:10Bonjour, Maurice.
04:13What do you want?
04:15Why did you turn down their offer?
04:17I have other plans.
04:20You want more money?
04:22I don't care about that.
04:24If you work for him, I know the kind of money he must be.
04:27You can't make a souffle with a rotten egg.
04:31I warn you, he's not going to like this.
04:34I don't care what he likes.
04:36All that matters is that my discovery helped the world.
04:40The world helps those who help themselves.
04:44Help yourself, Maurice.
04:49Before it's too late.
05:00Maurice?
05:02It was an excellent year.
05:0476?
05:10I believe this is the appropriate moment to thank our guest chef for a superb dinner.
05:18Bravo.
05:19Bravo.
05:20Bravo.
05:22And now, Maurice will instruct us in one of his masterful desserts.
05:28And once again, we will have the great pleasure of consuming this magnificent creation.
05:36So, everyone, to the kitchen.
05:39What a pleasant surprise to see you here.
05:54The fabled Mrs. Hart.
05:56You're even lovelier than I'd heard.
05:59Well, thank you.
06:02It's apparent that luck in business is not your only forte.
06:06Thanks, Frank.
06:08Well, we mustn't keep our host waiting.
06:11If he ever grows tiresome, you'll find me very stimulating.
06:15Oh.
06:20Who is that, really?
06:22Frank March.
06:23Hmm?
06:24March Financial.
06:26Oh.
06:27Even after dinner, he's still hungry.
06:29He almost gobbled your hand up.
06:30Oh, well.
06:31Easy there, big fella.
06:32From what I understand, he only gobbles up his competitors.
06:35And now, mes amis, le coup de maître.
06:54A divine pastry that I call palmier à la Rockefeller.
07:00Very, very close attention, eh?
07:02I call it that because it is, uh, terribly rich.
07:07Uh-huh.
07:09Now, watch me closely here.
07:13You see, I tuck it in very delicately.
07:17Oh, très bien.
07:19And now, you see, so easy that a child could do it.
07:25That's what they all say.
07:29Very nice.
07:30Very nice, I think, a little more flour.
07:32And sprinkle gently.
07:34Very, très bien.
07:35Very, très bien.
07:39Very good.
07:41Yes, yes.
07:42Sprinkle gently.
07:46How easy did he say this was?
07:48He said it was so easy a child could do it.
07:51Maybe we should send out for a child.
07:53Mmm.
08:01Happens every time.
08:03Nice.
08:04More flour on the rolling pin.
08:06Oh, I get it.
08:10Thanks, Pauline.
08:11Pardon.
08:16Like this.
08:18Vous permettez?
08:23Oh, Maurice, your fingers are so agile.
08:26I'm happy to say that my dexterity is, uh, not limited to pastry.
08:30Oh, Maurice.
08:31Oh, Maurice.
08:40Maurice, you're drinking a bit much, aren't you?
08:44Oh, no.
08:45I'm merely awakening my palate for the finale.
08:49Be careful.
08:50Oh.
08:54I think my real talent is for eating.
08:57Excuse me, but I gotta ask Pauline a question about preheating.
09:03I think somebody should turn Max's oven down.
09:09Well, there goes my waistline.
09:12We could jog home.
09:13Oh, we could drive home and figure out another way to burn up the calories.
09:22Oh, Maurice.
09:24I hope that you've had a delightful evening.
09:25Won't you join us?
09:26Merci.
09:28Thank you very much for including us, ma'am.
09:29I must confess that I had ulterior motives.
09:32I wanted to meet you, Mr. Hart.
09:34Oh?
09:35I've heard a great deal about you.
09:37I hope it was all good.
09:39Oh, yes, of course.
09:40You and your company are known for your integrity.
09:44Thank you very much.
09:46We try to keep up our reputation.
09:47How can I help you, Maurice?
09:49Well, perhaps it is I who could help you.
09:51I have made a more serious discovery.
09:55There are those who might even kill to obtain it.
10:01Well, that does sound serious.
10:03What is this discovery?
10:05This is not the place to explain.
10:06But let me just tell you that it is so enormous it could change the whole world.
10:15Could we discuss it in your office?
10:18Certainly.
10:20Tomorrow?
10:22Tomorrow?
10:23Ten o'clock?
10:24Ten o'clock, sir.
10:25Très bien, magnifique, madame.
10:27Thank you so much for joining us this evening.
10:28Oh, no, no, no. The pleasure was all mine.
10:30Merci.
10:31Merci.
10:36Don't you think that was a little dramatic?
10:39I mean, what could a master chef create that would change the world?
10:44Maybe he's discovered a 6,000-calorie feast for only 100 calories.
10:49Oh, I wish.
10:52Maurice, what can I do to change your mind?
10:55There's nothing more to say.
10:56I'm dealing with someone else.
10:58It wouldn't be Jonathan Hardwood.
11:02I'll be happy to raise my offer.
11:05You simply do not understand.
11:07Relax, Maurice.
11:08You'll stir the gastric juices.
11:11Bad for digestion.
11:15Maurice.
11:17Have you reconsidered?
11:19No, I have not reconsidered.
11:21And I have no intention of reconsidering.
11:24But, Maurice, it would be so wonderful.
11:26Please take no for an answer.
11:32The dinner was delicious, wasn't it?
11:34Oh, it was just wonderful.
11:35Thank you, Pauline.
11:36Good night, Eve.
11:37Good night.
11:38Good night.
11:40Did you enjoy the class?
11:41I sure did.
11:42And I watch your show all the time.
11:45Really?
11:46Did you ever try some of my recipes?
11:49Are you kidding?
11:50Your fricassee is dynamite.
11:54Not to mention your apple dumplings.
11:57Well, my new book makes it simpler.
12:00I'll buy it.
12:01What's it called?
12:03Fun with a French cook.
12:06Sounds just like what I'm looking for.
12:09In that case, let me give you an autographed copy of it.
12:13I'd like that very much.
12:15Okay, come on upstairs in Morpheus.
12:16That's where they are.
12:20Oh, thank you, Don.
12:22Just a second.
12:24I'll meet you outside in the car, okay?
12:27Sure, Max.
12:31I think they've got something cooking.
12:42Good night.
12:58What happened?
13:00Well, I consume far too many calories,
13:02and Maurice has added an annoying new ingredient.
13:06What is it?
13:07Jonathan Hart.
13:08What shall we do?
13:12We'll all be leaving in a few minutes.
13:15We go see Maurice, convince him that he has to change his mind.
13:19And if he can't be convinced?
13:22Maurice isn't important.
13:24But his discovery is.
13:38What is it?
13:39What a neck?
13:55Jonathan.
13:56I told you to go easy on those oysters.
14:00How can I get a magic?
14:01Want a neck?
14:05Jonathan, I told you to go easy on those oysters.
14:14Do you get the feeling we're in a drive-in movie?
14:17Good action, no plot.
14:20Speaking of action, I wonder how Max is doing.
14:25Oh, I think he's up there making patty cakes with Pauline.
14:30Let's find out.
14:31You suppose we looked like that once?
14:40We still do.
14:41Hmm.
15:00Alex!
15:01Pauline!
15:02What's that?
15:06It smells like gas.
15:15Don't look!
15:29Let's get him out of here.
15:32Oh, what happened?
15:38Oh, Marie!
15:39Marie!
15:40Ha!
15:43Oh, Marie!
15:48Oh, my God!
15:49I'm afraid he's gone.
16:19You're not carrying anything. Where is it?
16:31The arts came in before I could search.
16:35I sincerely hope Maurice doesn't deal with heart.
16:39You won't be dealing with anyone.
16:42I see.
16:43Well, we must take care that our good friend Jonathan doesn't find it before we do.
16:50I take care of Maurice. I can take care of heart, too.
16:56Yes, that's right.
16:59Too many cooks are murder.
17:01I don't know what it was, but Maurice was not only a chef.
17:17He also had a degree in chemistry.
17:20I don't get the connection between chemistry and cooking.
17:24After the war, there was no job for a chemist.
17:28So Maurice had to take a position as a sorcerer in a cafe.
17:33And that was it for chemistry?
17:35His culinary talent was so remarkable, yes, he became famous.
17:41Oh, we must find his discovery. We just can't let him down.
17:46Well, we'll do the best we can.
17:47Where do we start?
17:49Like a very good cook. In the kitchen?
17:53Oh, mon dieu.
18:00What a mess.
18:02I'll say.
18:04Whoever did this didn't come to borrow a cup of sugar.
18:07They got what they wanted.
18:09Maurice recipes are gone.
18:13What do they look like? Were they in a book?
18:16No.
18:17They were in a black portfolio with loose pages handwritten.
18:21Who knew Maurice was in town?
18:25He just arrived.
18:27Only the people here last night.
18:29No one else.
18:31Do you have their names and addresses?
18:33Yes. Of course.
18:34I'll get them.
18:38Maybe we could divide them up.
18:40That's a good idea.
18:41You could take the entrees and I'll get the desserts.
18:44Oh.
18:45Oh, no.
18:48I am not going to cook scallops Provençal again.
18:51You buy too many scallops and you don't use them.
18:55You'll fix scallops or you'll sleep with them.
19:01Hello.
19:02Oh, good morning, Mrs. Hart.
19:05How nice to see you again. Come join us.
19:08Good morning. How are you?
19:09Oh, how nice.
19:11But we're not open for lunch. I'm sorry.
19:14Please, after last night, believe me, I could skip lunches for a week.
19:18Yes.
19:19What a shame.
19:21And to think that we were present at his last supper.
19:25Won't you sit down?
19:26Oh, thank you.
19:29Your taste is really all in your mouth.
19:32What did I say?
19:34Oh, I'm sure it was a shock to all of us.
19:36Oh, I was so surprised when I read that in the paper this morning.
19:41Did you know that, uh, his recipe portfolio is missing?
19:47Oh, no.
19:48Now, who would do a thing like that?
19:51I don't know.
19:52You wouldn't have any idea who might want it, do you?
19:55Well, anyone.
19:56Everyone.
19:57Those recipes were pure gold.
20:00Oh, imagine having them.
20:02Maurice was so incredible.
20:04He owned a three-star restaurant, you know.
20:06Two-star.
20:08Three-star.
20:09What is the matter with you?
20:11Don't you know your own business?
20:13Don't talk to me about knowing my business.
20:16Before I married you, you were cooking in bus depots.
20:19Patty melts and chili dogs.
20:21It was a two-star restaurant.
20:24Maurice lost a star.
20:27Wait a minute.
20:29Pierre.
20:29That was it.
20:32Pierre?
20:33Pierre who?
20:34Pierre Duval.
20:36Last night when we were leaving, a man passed by me.
20:40It was Pierre.
20:41The one who cost Maurice his star.
20:44Oh, but it couldn't have been.
20:47Why not?
20:48Well, they hated each other ever since Maurice fired him.
20:54You see, Pierre ran Maurice's restaurant in Paris.
20:57He tinkered with the wine and charged for the best.
21:01Shortly after that, Maurice sold out.
21:04Couldn't face the humiliation.
21:06That's why we were at the demonstration last night.
21:09We wanted to hire him as our chef.
21:11God knows we need one.
21:17But he turned us down flat.
21:20Oh.
21:21You wouldn't have any idea where I might be able to find Pierre Duval.
21:25Probably watering the wine somewhere.
21:29Don't mind him.
21:30Why don't you and Mr. Hart come here for dinner tonight?
21:33We're fixing scallops provincial.
21:37Oh, not tonight, I'm afraid.
21:39We're staying home with a plate of Rolaids.
21:41Oh.
21:41But thank you very much anyway.
21:42Good to see you again.
21:43Nice to see you both.
21:45Bye-bye.
21:46Do come back and visit soon.
21:48I don't know who could have taken his recipes.
21:56Personally, I wasn't interested.
21:58I thought his cuisine was uninspired.
22:03That is a terrific looking cake.
22:07It's my specialty.
22:08I call it gâteau Hempstead.
22:12Everyone's so impressed when things are in French.
22:14I don't know why.
22:15I think French food is very overrated.
22:19Have a taste.
22:20Thanks.
22:23Mmm.
22:24That is delicious.
22:27French chefs, they're overrated?
22:30You mean Maurice?
22:32Yeah.
22:32Oh, definitely.
22:34Here, have a lick of the spoon.
22:36No thanks.
22:38Well, if he was so overrated, then why were you at his class?
22:44I wanted to confirm my opinion.
22:46No other reason.
22:49Hmm.
22:49Well, once in a while, I meet an available man at these events.
22:53See, I find sensual people are attracted to exotic food.
22:58Are you into food, Mr. Hart?
22:59Oh, yeah, I am.
23:00But, um, mostly a family menu.
23:03Oh, too bad.
23:05I thought maybe I could introduce you to some interesting variations in haute cuisine.
23:10Well, listen, thanks for the thought.
23:14But, honestly, uh, I couldn't touch a bite.
23:19Bye-bye.
23:20Goodbye.
23:24Maurice's death was a tragic accident.
23:28Just proves we have to live to the fullest while we're here.
23:31Uh, well, we're not sure that it, uh, was an accident.
23:37But the police report.
23:39Well, the police have been wrong before.
23:42You see, uh, the cooking school was broken into and, uh, turned upside down and Maurice's, uh, recipes were stolen.
23:49Really?
23:49Well, I don't have them.
23:51I like to eat, not to cook.
23:54Is that why you were at Maurice's class?
23:59Gourmet food is, uh, shall we say, a consuming interest of mine.
24:04Then you must know Pierre Duval.
24:08No, I don't think so.
24:10Who is he?
24:11Oh, he used to run Maurice's restaurant in Paris.
24:13He was the manager.
24:15He was seen outside the cooking school on the night of the so-called accident.
24:20We're trying to find him now.
24:24I don't get the connection.
24:26We don't either.
24:28We're just trying to find out if there is one.
24:39There you go, darling.
24:41How's the menu coming?
24:43Well, we start with one very rare Pierre.
24:46Add a dash of March bitters, followed by a generous helping of Cynthia and Jimmy, and an Eve Hempstead dessert.
24:55What does that get us?
24:57Indigestion.
24:58The Harts are such a lovely couple.
25:05It's too bad they seem to know about you.
25:09But how could they?
25:10That doesn't matter, but we can't let them go snooping around.
25:17But if we don't have the recipes, and they don't have the recipes, who has them?
25:24Someone with similar interests.
25:26We'll find out who in due time.
25:30But first, we better eliminate our competition.
25:34What do you suggest?
25:35Don't trouble me with details.
25:41For all I care, you can stuff them and serve hard under glass.
25:48I'm sure you'll come up with something appetizing.
25:57Yes, sir.
25:57I have what you wanted.
25:58Here's all the Paris telephone directories.
26:01Thanks very much.
26:01There is one complication, however.
26:04What's that?
26:04You see, Pierre Duval is the French equivalent of John Smith.
26:10There are hundreds of Pierre Duvals, but I'd be more than glad to call each and every one of them, sir.
26:14Oh, that's all right, Stanley.
26:15No, it would be a pleasure.
26:17No, it's okay. Thanks very much.
26:18Well, then, I guess you don't want me to call, huh?
26:19No, fine.
26:21Enjoy your lunch.
26:23Yes, Dan.
26:26Oh, yeah, put him on.
26:28Darling.
26:30It's him.
26:32Who?
26:33Pierre Duval.
26:34Hello?
26:38Yes, that's right.
26:42Information, yes.
26:43That's exactly what we want.
26:45Of course we're willing to pay for it.
26:49Where?
26:521504 Latimer Street.
26:53We'll see you there.
26:57Now, how do you suppose Pierre Duval knew we were looking for it?
27:01That's a good question.
27:02We'll have to ask Monsieur Duval that when we see him.
27:051504, this is the place.
27:181504, this is the place.
27:24Farthington Fast Foods.
27:26Jonathan, I don't like the smell of this.
27:28I'll change a diet can't hurt.
27:30I'll change a diet can't hurt.
27:50Anybody home?
27:51Maybe we've been stood up.
27:57Maybe we've been set up.
28:10Jonathan.
28:11Jonathan.
28:12Darling, I really don't like this at all.
28:15It's only a flesh wound.
28:33Stay here and play dead.
28:37Get out of here.
29:06Come on.
29:07I guess he couldn't cut the mustard.
29:36No, Lieutenant.
29:58No, I'm trying to find out why.
30:05Yeah.
30:06Well, thanks very much for your help, Lieutenant.
30:10The police aren't very much help.
30:12Well?
30:14Yes, Dan?
30:15Oh, thank you.
30:17It's Stanley, darling.
30:20Good evening.
30:21Good evening, Stanley.
30:22Would you like a drink?
30:23Uh, no, I don't think so tonight.
30:25Uh, I think I better stay sober.
30:28Okay, now, I think I've got this all sorted out, and it is fascinating.
30:31Absolutely fascinating.
30:33Oh, good.
30:33Well, thanks very much, Stanley, for staying late, too.
30:35I appreciate it.
30:36It's my pleasure.
30:37I mean, that's what I'm here for.
30:38You know, I mean, like, you know...
30:39Thanks very much, Stanley.
30:40What did you find out?
30:41Sure.
30:43Now, Grover Farthington founded the company in the early 40s.
30:48Farthington Fast Foods.
30:49We had a little run-in with that organization.
30:52Yes.
30:53Now, during the war, he supplied food to the Navy.
30:59Today, Farthington Fast Foods is a supplier to several major fast food chains around the state.
31:07Is Grover Farthington the sole owner?
31:09Now, this is a record of the stock transactions.
31:13Now, you'll see, in 1968, the company went public with Farthington holding the majority of the stock.
31:19Where did we find Grover Farthington?
31:21Forrest Lawn.
31:23He died five years ago.
31:25Who acquired most of the stock?
31:27His daughter, Gretchen.
31:28Well, then all we have to do is find Gretchen.
31:30Well, that's much easier.
31:31She's alive and well and living in Bel Air, but she sold her stock.
31:34She did?
31:35She did.
31:36To who?
31:37To who?
31:37To who?
31:38To a Brazilian coffee conglomerate who went bankrupt and were forced to dump their holdings at auction.
31:45And?
31:46And was picked up by March Financial.
31:50March Financial.
31:52Are you surprised?
31:54No.
31:55Neither am I.
32:01Dan, before you leave, can you get me Frank March at March Financial, please?
32:08Uh, Mr. Hart, if you don't mind me butting in, um, if you're thinking of investing in March Financial or Farthington, I'd think again, if you don't mind my saying so, of course.
32:20No, I don't mind at all, Stanley.
32:21Uh, why?
32:21What?
32:22Their stock has been going down, down, down.
32:26Really, really, really?
32:27Yes, yes, yes.
32:28I mean, it would take a miracle to save that company.
32:31Well, maybe that's what we're all looking for, is a miracle.
32:34Yes, Dan?
32:39Thanks.
32:40Okay, I'll try them tomorrow.
32:42Gone for the day.
32:45Well, Stanley, this has proved again your great sense of organization.
32:48You are a master of organization.
32:50I thank you.
32:50That's me, Mr. Hart.
32:52Mr. Organization.
32:58Good night.
33:00Good night, Mrs. Hart.
33:01Good night, Stanley.
33:04You disappoint me.
33:14Attempting a murder in one of my warehouses.
33:16Very stupid.
33:18They weren't supposed to walk away.
33:20But you failed.
33:22And in so doing, forged a tangible link between Maurice and us.
33:25So you'll have to do better to redeem yourself.
33:27I'm sorry, Mr. March.
33:31Well, I have something crucially important for you.
33:34Well, I know who has the recipes, and you will acquire them.
33:40Yes, sir.
33:42And you better pull this one off, or you'll find yourself managing a taco stand in Guatemala.
33:46Well, it smells so good.
33:59Sure it does.
34:00What's for dinner, Max?
34:00Boeuf haché, Abilene au fromage avec oignons.
34:05You don't say.
34:07Otherwise known in Texas as Abilene chili with chopped onions and cheese on the side.
34:13I thought Pauline would like a real American meal for a change.
34:17Don't tell me you're cooking apple pie for dessert.
34:20No, Pauline is bringing in the dessert.
34:22She insisted.
34:24Right on time.
34:25It's all right, Max.
34:26I'll get it.
34:27You keep stirring your boeuf haché.
34:31I hope Pauline will like this.
34:34Oh, I'm sure she will.
34:35Want a taste?
34:37Mm.
34:41Oh.
34:42Oh.
34:43Oh.
34:43Oh.
34:44Oh.
34:44You think it's a little too hot?
34:48What about you, Freelane?
34:51Hey, he likes it.
34:52It's a winner.
34:56Oh, I'll do it, Max.
34:58Oh, thank you.
34:59Max, this was a superb dinner.
35:01You really have a feel for hot spices.
35:05Thanks.
35:05I was hoping you'd notice.
35:08Oh, I'm sorry.
35:09I'm not such good company.
35:11No, don't be silly.
35:12We understand.
35:13But, you know, it is good for you to get out.
35:18Well, to thank you for your help and your kindness,
35:22I wanted to make something very special.
35:25So, my contribution to this evening
35:27is something that Maurice called
35:31Gâteau Imperial
35:33because it's sweet for a king.
35:38Oh, it's beautiful.
35:41Wow.
35:43It's the only recipe that Maurice let me copy.
35:53It's really wonderful and unique.
36:00C'est magnifique.
36:02Something wrong, darling?
36:07There certainly is.
36:09Excuse us, please.
36:12Excuse us?
36:15What's wrong?
36:16I don't know.
36:17If you refuse to tell me where Maurice's recipes are,
36:26perhaps I'll have to whip up one of my own.
36:29Perhaps a little filet of Eve.
36:34I don't know where they are.
36:36First, you'll slice the meat very thin
36:40and very slowly.
36:43All right.
36:45They're in the wastebasket under the sink.
36:48You've got what you want.
37:03You've got what you want.
37:08Now, please, please, please, untie me.
37:20Let's see.
37:22Where was I?
37:23Oh, no, please.
37:25Come see.
37:48There you go.
37:49All right.
37:49All right.
37:51It's all right.
38:06Where's Eve?
38:08He's kind of tied up right now.
38:21Eve, are you all right?
38:27I think so.
38:29Darling?
38:29I've got a knife.
38:32Why did you steal Maurice's recipes?
38:34Why not?
38:35He didn't need them anymore.
38:38You can't imagine what it's like to spend a whole career
38:41sculpting giants, swans, and chicken livers.
38:46I mean, I don't have a reputation.
38:48No specialties.
38:50Everybody wants French.
38:52People think I'm second rate.
38:55I guess I just wanted to prove them wrong.
38:58By taking credit for Maurice's recipes?
39:00They were unique.
39:02I might have made it into the first rank.
39:05Might have even gotten a star.
39:15Lieutenant, why don't you put out an all points bulletin?
39:19He's only tried to kill us twice.
39:20When I find out, I'll tell you.
39:26Thanks, Lieutenant.
39:29So far, the only thing in these recipes are recipes.
39:33If there's something in here worth killing for, I'll be darned if I can find it.
39:36Maybe it's the preparation or one of the ingredients.
39:41Well, there's only one way to find that out.
39:46Are you suggesting that we make all those recipes?
39:48Darling, right now, the only thing that I'm suggesting is very suggestive.
39:59Mr. Marge, I can't get into the heart estate.
40:10Mr. Marge, I can't get into the heart estate.
40:25The place is like a fortress.
40:26Well, they'll have to come out of there sometime.
40:32And when they do, I'll get the recipes and them.
40:36I certainly hope so.
40:40For your sake.
40:41Oh, no!
40:52Don't worry.
40:53This is the last of it.
40:54May I help you?
40:56Where shall I put the meat?
40:57Oh, in the working freezer.
40:59All right.
41:00Who has the recipes?
41:01I have them, right here.
41:04All right, darling.
41:05Some for you.
41:07Wow, it's colder than a witch's Sabbath in there.
41:11Merci.
41:12Max, some for you.
41:13Thanks.
41:14All right.
41:15Oh.
41:15Max and ladies, to your stoves.
41:18All right.
41:31Mm-hmm.
41:55Mm-hmm.
41:55Mm-hmm.
41:59Mm-hmm.
42:00Mm-hmm.
42:24Mm-hmm.
42:28Mm-hmm.
42:29THE END
42:59Well, here's one more chocolate souffle.
43:04Anybody notice anything out of the ordinary?
43:06Mmm. It's all delicious.
43:09Maybe there's nothing in these recipes at all.
43:12Morris wouldn't lie.
43:14Somewhere in those recipes there's something fantastic.
43:18Something worth all this work.
43:20Well, how many do we have left?
43:23I have five.
43:24I have four, but I don't have time to continue.
43:28We're doing the show live today at the restaurant Mar Maison.
43:32And the crew is waiting for me. I've got to go.
43:35Max, will you take her down there, please?
43:37I'll be delighted to drive her.
43:41You'll find my recipe over there that I didn't finish.
43:44Thanks.
43:45Shall we continue?
43:46Why not, Professor?
43:47I may not eat dessert for the rest of my life.
44:08Oh.
44:09Did you burn yourself? Wait a minute.
44:13Butter.
44:15Yeah.
44:16Better?
44:16Yeah.
44:18Yeah.
44:20Do you smell something burning?
44:22Burning?
44:22Oh, my sauce!
44:25Oh.
44:26Oh.
44:27Was it ruined?
44:29Well...
44:30Well, you know, it's sort of strange.
44:32It wasn't this color when I started cooking it.
44:35Well, did you put everything in it?
44:37I mean, did you follow the recipe?
44:38Yes, of course.
44:39I put everything it said.
44:40Put it in the blender.
44:42There.
44:43Oh.
44:44Corn oil, cream of tartar, egg whites.
44:47Well, I'd have to be vaccinated before I tasted that.
44:53It's so springy.
44:56Like plastic.
45:03It couldn't be.
45:05What?
45:06Or could it?
45:08Could it what?
45:09Or is it?
45:11Is it what?
45:14Plastic.
45:14That could be a form of plastic.
45:18I thought plastic came from oil.
45:21It does.
45:22But everybody knows how scarce oil is and how expensive it is.
45:25If Maurice could come up with a recipe
45:28that could make plastic out of vegetable products,
45:34he really could change the world.
45:37Correct, Mr. Arden.
45:40I would have stopped here earlier,
45:41but you seem to be having such a good time.
45:44Thank you for the recipe.
45:48And for testing it for me.
45:49You saved me a lot of trouble.
45:51The formula for vegetable plastic will be worth millions.
45:57I suppose it's safe to assume that you won't be staying for dessert?
46:00I'm sorry to give you the cold shoulder, my dear,
46:06but in there, both of you.
46:10Come on, quickly.
46:13By the time Pauline gets back here,
46:15you'll be ready for the frozen food section.
46:18Oh, maybe you'd let me get my sweater.
46:20I know what the worst thing about cooking is.
46:38I know what the worst thing about cooking is.
46:50What?
46:51Cleaning up.
46:52Here it is, Mr. Hart,
47:04one of the great inventions of the century.
47:06I think you're going to be very pleased.
47:08I'm very pleased myself.
47:10Right here, gentlemen.
47:11That's very good.
47:13Yes, sir, Mr. Hart, this is it.
47:15The first table made of vegetable plastic.
47:17Wow, it was gorgeous.
47:20Too bad Pauline had to be at the TV studio.
47:23It certainly is attractive.
47:24And economical.
47:25Of course, there are a few small problems.
47:28What's that, Stanley?
47:30Well, we haven't found a way to make the plastic quite stable.
47:34Well, just how unstable is it?
47:47I'm afraid it is unstable.
47:57One of the most unstable tables I've ever seen.
48:00I think it might take us years to make this into a marketable product.
48:03How am I going to tell Pauline?
48:06You can tell her in French.
48:07You know, it's too bad.
48:08It could have been a great discovery.
48:09Oh, it will be.
48:10It will be.
48:10It's just a question of time, that's all.
48:13However, there's one thing about it that is redeemable.
48:15What's that?
48:23It's delicious.
48:25Try it.
48:26You'll like it.
48:28Yeah.
48:33Not bad.
48:45, but I don't want it.
48:49Oh, it's good.
48:54Oh, oh, it's good.
48:54Oh, I love it.
49:07Yes.
49:07Oh, God.
49:07Oh, God.
49:08Oh, God.
49:09Oh, God.
49:10Oh, God.
49:11Oh, God.
Recommended
49:14
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