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Bob Ritter

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“Some time ago N went over to Paris disguised as an opera singer, and he looked the part so well that the agent whom he was to meet thought he really was an opera singer and never went near him for a week. In fact, it turned out a little awkwardly, because one evening this agent saw a member of the French Cabinet dining at the Ritz and he looked so much like somebody disguised as an opera singer that this dam' fool of an agent went up and spoke to him. He was at once arrested by the French secret police, and there was nearly a most unpleasant scandal.”

“Here the walls have ears. Spies are stationed behind every drapery, curtain, arras. Your spies, the agents of your secret service: their assignment is to draft detailed reports on the palace conspiracies. The court teems with enemies, to such an extent that it is increasingly difficult to tell them from friends; it is known for sure that the conspiracy that will dethrone you will be made up of your ministers and officials. And you know that every secret service has been infiltrated by agents of the opposing secret service. Perhaps all the agents in your pay work also for the conspirators, are themselves conspirators; and thus you are obliged to continue paying them, to keep them quiet as long as possible. Voluminous bundles of secret reports are turned out daily by electronic machines and laid at your feet on the steps of the throne. It is pointless for you to read them: your spies can only confirm the existence of the conspiracies, justifying the necessity of your espionage; and at the same time they must deny any immediate danger, to prove that their spying is effective. No one, for that matter, thinks you must read the reports delivered to you; the light in the throne room is inadequate for reading, and the assumption is that a king need not read anything, the king already knows what he has to know.”

“I chose the Scheherazade, an irresistible-sounding combination of pistachio cake with cream cheese frosting and a raspberry center, topped with a generous sprinkling of crushed pistachios and one perfect raspberry. I've always loved raspberries but since arriving in Paris had a newfound passion for pistachios, which were included in so many delectable desserts and pastries, either whole or ground with sugar into delicious marzipan.”