Chapter 34
but--
"No." Lin Weilun refused without hesitation.
The room suddenly became quiet, and even the sound of William chewing disappeared. The blue pupils behind his glasses stared at the young man who was talking nonsense without blinking.
"What?!" Professor Spencer shouted even more exaggeratedly - God knows how much resentment a person who has been standing by and watching the delicious food but cannot eat it would feel - at least Professor Spencer now looks like he wants to swallow Lin Weilun whole.
"This is the Royal Veterinary College! Royal!" the professor waved his arms. "We're the only veterinary college with a royal charter! Our biggest patron comes from England's actual royal family! Standing in a classroom at the Royal Veterinary College means basking in the Queen's glory! I wonder how many students dream of a chance to stay, and you actually refuse? Refuse?! Lingert, I'm starting to wonder if you've swallowed horse manure!"
"Oh," William interrupted, frowning and swallowing the tender lamb shoulder. "Spencer, watch your words."
No gentleman would mention "horse manure". It seems that the professor has been furious.
But Lin Weilun on the opposite side still looked indifferent. In his opinion, being endorsed by the British royal family did seem very noble, but it also meant being old-fashioned and pedantic.
The large amount of red tape does create an inexplicable sense of nobility and history, but if you really live in it, it is like being tied up from head to toe with a fishing line. Sooner or later, Lin Weilun, who comes from the free timeline, will be driven crazy.
He could even imagine that if he raised his knife and swung it at the animals raised in the veterinary school, the old man who invited him in would be the first one to send him to jail.
"I love Denham. There are still many animals in the town waiting for me to go back and see them. I can't give them up."
Lin Weilun took a sip of Smurf wine and squinted his eyes. "So please, both of you, please don't continue this topic for now, or our lamb shoulder will get cold."
Spencer was stunned. "They're just a few animals! They're not even as good as the most ordinary floor tile in the Royal Veterinary College!"
"But it's undeniable that the animals raised in Denham truly represent the highest standards in all of England. Take this lamb shoulder," Lin Weilun said, gently crushing the juicy piece of meat with a fork. "Denham lamb is softer and smoother. If cooked properly, you'll have the same smooth, creamy feeling as swallowing a milk ball when you taste it. Otherwise, does the professor think that the wealthy Earl Philip really lived there because he loved the countryside?"
Spencer looked at the meat on the plate, then at Lin Weilun, his eyes filled with confusion.
Lamb as smooth as a custard ball? Really? Even imported meat from New Zealand can't achieve that.
William smiled sincerely. "I heard that Yorkshire, where Denham is located, announced this autumn that it would reduce its import meat holdings, giving more market share to domestic meat. Many farmers are grateful to the wise Earl for his role in promoting this."
"And it so happened that a good friend of mine was invited to Denham to attend the Earl's banquet this autumn, and he wrote to me about the outstanding feats that a veterinarian had performed in Denham during the past two months, and how much influence that veterinarian had had on the worthy Earl.
William put down his knife and fork, wiped the corners of his mouth with a silk handkerchief, and stared at the person in front of him with his blue eyes. "I was confused before. Imported meat is obviously the most popular product in England by far. Why did Denham suddenly go against the grain? But now, I think I understand the reason. Lingate, the young veterinarian that the Earl spent three hours praising is you, right? Even Mr. Black from the Daily Mail has expressed his insurmountable praise for you."
Spencer was dumbfounded. His status was too low to enter the earl's circle.
But Viren Lingert? ?
Come on, isn't he a newly graduated orphan?! He even applied for government subsidies when he enrolled!
How, how could such a person...know so many upper-class people?!
Miss Jana Morrison, whose father was a member of parliament and who was also the meat supplier to three royal hotels, personally asked the dean to take care of Lingert.
The wealthy count, who owned a large forest and most of the town, praised Lingert to every guest and talked about everything he had done.
Even the column editor of the Daily Mail, one of the most popular newspapers in the UK, was generous with his praise!
What on earth did Lingert do?!
Lin Weilun thought about it carefully and felt that he really didn't do anything, but it also seemed that he did do a lot.
But the most important thing is that those people are too greedy.
"It's just that they are too kind," Lin Weilun said. "I don't think I've done anything earth-shattering."
The Honorary Dean of the Royal Veterinary College looked at him deeply, his face gentle. "Lingert, please forgive the curiosity of a lonely old man. I really want to hear your story. I wonder if you can come to my house tonight to have dinner with me? We can appreciate the new painting I took this year, 'Women of Algiers'. It's a very beautiful painting."
Lin Weilun had absolutely no interest in famous paintings. He was about to shake his head and refuse, but the fox-like dean immediately changed his tone, "And there's also the legendary Bordeaux wine from Chateau Margaux. I spent a lot of money to buy that. I don't think any wine lover could refuse it."
"By the way," the old man continued, "did I mention that my friend brought me a char from the Arctic this afternoon? They put a lot of effort into keeping it alive. Even the tank still smells of frost. If I had missed it, I don't know..."
"Sir," Lin Weilun said, having already put on his coat, his face serious and solemn, "When do we leave?"
As they walked out of the Willow Creek Inn, Spencer, who had been pent up for a while, finally found his chance. He ignored etiquette and grabbed the dean's sleeve. Incredibly, he asked, "Excuse me, sir, why are you suddenly so concerned about Lingert? You clearly have a more important appointment tonight. That's the Queen..."
"Spencer," William glanced at the young veterinarian's straight back before turning back and asking, "How long has it been since the veterinary school's enrollment has improved?"
Spencer paused for a moment before answering weakly, "...it's been at least five years, sir, since the government enacted the law banning the keeping of working horses."
"Eight years and three months," William said calmly. "And the ban on working horses is only a small part of it. The massive purchase of imported meat, the widespread unemployment of rural veterinarians, and the lack of hope for young people are the fundamental reasons for the annual decline in the number of new students in the school."
Spencer already had some understanding of why the dean suddenly invited an unknown young veterinarian to such an important moment tonight.
"And in Lingert, I see a possibility." William couldn't help but curl his eyes as he recalled the delicious food he had just tasted. "I think no one can refuse a stepping stone like that."
A stepping stone that is far more unexpected than any monetary flattery or jewel bribe, a stepping stone that can make people really willing to listen to what he has to say.
-
William's family lived in Kensington, one of London's wealthiest neighborhoods. It was home to the intellectual elite and successful businesspeople, and the wide streets made it seem as if they had escaped the congested city. Even in late September, the gardens were still vibrant with color, carefully tended by the gardeners.
Lin Weilun also saw the magnificent Albert Museum in the block. The civilized atmosphere of nature and history seemed to have covered the entire block with an expensive and solemn suit.
William never married in his life. His family had only a butler who also had gray hair and wore a monocle, two maids who were responsible for cleaning, and a cook.
"I don't like French food very much," William said, considerately sensing Lingert's urgency and leading him directly to the kitchen. "So my chef is a local. He originally planned to steam the salmon and serve it with a sauce he prepared."
Lin Weilun refrained from commenting on the sour and fishy sauce. He simply unbuttoned his cufflinks, folded his shirt sleeves to his elbows, and personally reached into the tank to touch the arctic char.
They were two wild male salmon that had been fattened up in the Arctic.
The orange-red color of its belly makes it look like a moving red sun in the cold water, and its long and slender body is smoother and more slippery than the ice.
Lin Weilun could almost imagine how firm the flesh of a fish that had been raised little by little in the cold deep sea must be. Furthermore, the words in the air also described how healthy the fish was.
He heard his stomach growling.
"Sir, we can put the paintings aside for a while, and we can enjoy the wine later." Lin Weilun's eyes never left the water tank. He said with rare sincerity, "Can I have dinner?"
If we really give it to the curly-haired chef next to him, it would be a waste of food!
"This..." William looked embarrassed. "Originally, because of this rare fish, I invited another friend. I wanted to introduce you to him, and he was also curious about your experience. You are all my guests tonight, so you shouldn't..."
"Just three people? No problem at all." Unconsciously, Lin Weilun no longer cared about anything. He moved his fingers slightly, and just wanted to cut open the belly of the trout immediately.
If William still disagrees and insists on letting that curly-haired guy come, then Lin Weilun will have to consider other ways.
Unexpectedly, the old man nodded with a smile and said, "Thank you for your hard work, Lingate. You can use my chef as you like. He is a very good man."
Lin Weilun didn't hear William's words at all. He was completely focused on the Arctic trout.
However, he was not in a hurry to prepare the salmon. Instead, he visited the dean's storage room under the guidance of the chef.
Inside, Lin Weilun found 100% maple syrup from Quebec, Canada. The high-quality syrup showed a very beautiful amber color on the silver tea spoon, which was transparent and clean.
Not only that, there was also a large basket of fresh citrus fruits that had just been delivered, and the label even had a Florida advertising slogan on it.
"What would you like to have on the side?" the chef asked politely. "Mr. William really loves freshly picked seasonal vegetables. We have asparagus, radish, lettuce, and..."
"Here's what I'll take," Lin Weilun said, picking up a plump Brussels sprout. "Could you get me some pecans? Thank you very much."
The chef immediately came to help.
Lin Weilun first grinds the pecans into small powder, then mixes it with maple syrup, Dijon mustard and an appropriate amount of butter.
The seasoning used is coarse salt, chopped parsley, coriander seeds and a little cumin. Lin Weilun also poured some cold gin to remove the fishy smell, and the citrus juice was added in the final mixing.
Meanwhile, the chef had the good sense to send two Arctic trout to the grave, their blood mixed with their entrails flowing into the bucket. But the energetic deep-sea fish still lashed their tails fiercely when the knife touched their skin.
"Be good." Lin Weilun said softly, and used a knife to quickly slice off the fish scales, cut off the head, and remove the fish bones. Under his dazzling knife skills, the whole fish was quickly cut into several pieces of equal size.
Next, Lin Weilun gently brushed the mixed sauce on the fish skin and the inside of the cleaned fish belly.
The flesh of Arctic char is a healthy deep red in color. Because they live in groups and love to compete for food, their meat has a firm texture that is very different from that of farmed freshwater fish. When you press down lightly, you can feel the texture beating actively on your fingertips.
A perfect and tenacious life.
Lin Weilun's eyes lit up even brighter as he turned on the oven to preheat it. After the fish was marinated, he placed it in the oven, skin side up.
Arctic fish often have a rich layer of fat under their skin to help them withstand the infernal cold. However, the high temperatures can quickly steam out this fat, turning it into a slick, oily fat that nourishes the fish's flesh to an incomparably tender and sweet flavor.
This is an indispensable step. When the fish skin turns a beautiful brown, turn the fish over again to allow the seasoning, which has been fully wrapped in the oil, to penetrate deeper into the grain.
The fish meat was curling and tumbling, and the subtle sound of the fat bursting attracted all of Lin Weilun's attention.
He didn't even hear the door open. William bowed slightly to the visitor outside and said, "Dear Mr. Austin, I'm glad to see you."
"William, there's no need to be so polite between you and me," a middle-aged gentleman strode in. The maid carefully took off his black hat and hung it up. "It's just that I have to rush back to the palace in thirty minutes. You know, taking care of the Queen is not an easy task. She needs me very much."
"I understand," William took out a cigar and handed it over. "After all, you are the Queen's favorite attendant. She can't leave you. But you can try this first. It's a Partagas premium cigar with a rich flavor that even the French royal family praised it."
"Oh?" Austin raised an eyebrow. He took the cigar lit by William but didn't smoke it. Instead, he raised his chin slightly. "I wonder how much of this the Queen gave us as a gift. Okay, William, I'm really busy. What are we going to eat? What's so urgent that you have to ask me to come here in person? You have to understand, the palace has every delicacy in the world."
"So, would you be willing to take a moment to come and take a look with me?" William stood up and made an invitation. "The kitchen is not far away. Of course, the dining room is also there."
Austin sighed, got up helplessly and followed William.
The Royal Veterinary College is a school that Austin looks down upon, especially now that the social status of veterinarians is gradually declining.
If anyone from any other veterinary school had invited him tonight, he would never have attended. But William Wolfe was different. He had been personally knighted by the Queen as an honorary president and an honorary scholar who had revolutionized the treatment of many veterinary diseases.
Even Austin heard William speak while attending college in St. Ann Ruth.
But Austin only planned to stay here for thirty minutes. If it exceeded that, he would leave immediately, regardless of whether he had finished dinner or not.
Besides, what delicious food can there be at a private family dinner?
As he thought about this, Austin had already followed William through the foyer and corridor and approached the restaurant with elegant and classical decoration.
A strange fragrance suddenly entered Austin's nose. He took a breath subconsciously and couldn't help asking, "What is this smell?"
William just smiled and didn't respond. He led his men forward, and soon the kitchen appeared in front of them.
A man in a chef's uniform was washing the plates, but the head chef in front of the oven was a young man in a suit and tie.
He's tall and slender, and the way he picks Brussels sprouts looks more graceful than an artist painting them.
Austin sniffed again. "What did he put in the kale? Why have I never seen kale like this?"
Lin Weilun did not answer, but just concentrated on processing the ham in his hand.
This is wild boar ham cured from the hind leg, highly recommended by William's chef. It exudes a lightly smoky and woody aroma. On its own, it tastes salty and oily, but adding cherries and plums transforms it into something completely different.
He crushes and boils all the fruit pulp, blends it with fresh herbs to create a deeper fruity flavor, and then adds a teaspoon of butter and rose nectar.
The kitchen was immediately filled with the sweetness of the garden. Austin watched as the rich sauce was poured over the flaky ham, and the emerald green Brussels sprouts added even more spring color.
It was as if I was standing in a forest full of life, and the wind, carrying the elegant fragrance of lush rose bushes, blew across my cheeks.
Austin was about to say something when he saw the young man turn around and open the oven that had stopped working.
In an instant, the proud queen's attendant forgot all his words.
The aroma that filled his nose was overbearing and warm. He couldn't even describe in words the smell that enveloped him like the scorching sun. He only knew that he seemed to have arrived at the sea from the forest in an instant.
Drops of crystal clear and oily oil slowly flow down the top of the fish meat, soaking the pecan pieces and wrapping the translucent fish skin into an unusually beautiful amber.
As the steam rose, the young man sprinkled bright citrus peel on the slightly browned fish. The rich sauce immediately blended with the refreshing citrus peel, like sparkling honey, making people want to pounce on it and bite off a piece.
"William..." The Queen's attendant put down his cigar with difficulty and raised his hand to press the Honorary Headmaster's shoulder. "It's been a long time since we last met. How about we chat more tonight?"
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Author has something to say: Long time no see babies
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