Journey Into Fear (1975) | Serving up an all-star thriller for the Devilishly Delightful Donald Pleasence Blogathon

The 1975 political thriller Journey into Fear was an all-star contemporary adaptation of Eric Ambler’s seminal 1940 novel of the same name. A flop at the box office, it had a scant theatrical release on 8 August 1975 and was aired on HBO on 9 January 1976. It then virtually disappeared for many years (appearing briefly on VHS) until a recent Blu-ray release.

When I was compiling SUPPER WITH THE STARS with my co-author Jenny, we included this long-forgotten film as it featured Donald Pleasence and Shelley Winters – two of Vincent’s many legendary co*stars who, like Vincent, were also big foodies.

Asked to participate in the Devilishly Delightful Donald Pleasence Blogathon, I thought I’d share the recipes from both Donald and Shelley that we included in the cookbook (catch them at the end of this post), along with our review of Journey Into Fear. So, was the Canadian-made thriller a recipe for disaster?

Possessing valuable information about Turkey’s untapped natural resources, American oil exploration engineer Mr Graham (Sam Waterson) becomes the target of an assassination plot. In a bid to protect him, the head of Turkish security, Colonel Haki (Joseph Wiseman), fakes Graham’s death and sneaks him out of the country on a boat bound for Genoa. But also on board is Banat, a professional killer (Ian McShane) and the mastermind behind the plot, Dervos (Vincent Price).

Journey into Fear had all the ingredients to be a terrific film: a spy story that’s an influential classic of the genre, an award-winning director, and a superb international cast. Shot for $3.5m over seven weeks in July and August 1974, it was touted as the biggest film to come out of Canada at the time.

But while the film was ultimately let down by its weak script and rushed production, this second film adaptation of Eric Ambler’s seminal novel does have its moments. Director Daniel Mann and cinematographer Harry Waxman make effective use of the Turkish, Greek and Italian locations while also providing some well-staged action set pieces, and there’s an exciting score from composer Alex North.

While a fresh-faced Waterson gives a nuanced performance as the laconic Mr Graham, it’s the supporting players who are the film’s highlight. Zero Mostel chews the scenery as a Turkish oil agent, as does Hollywood legend Shelley Winters as shrewish American tourist Mrs Mathews. Her dinner scene, in which picks at her (foreign) food in disgust, is a highlight. In his final film role, Stanley Holloway plays her henpecked husband with great sincerity, and Yvette Mimieux (who will always be remembered by movie buffs as Weena in the 1960 sci-fi classic The Time Machine) provides the love interest.

A standout, however, is Donald Pleasence. He plays Kuvelti, a Turkish agent masquerading as a bungling tobacco salesman who is shadowing Mr Graham. He pops up in a couple of scenes – very much on the periphery of the action – before getting bumped off (which isn’t a spoiler if you happen to possess the paperback tie-in).

Donald’s best scene takes place on location in Athens, where he frantically searches the streets after becoming separated from Mr Graham, – who is being hunted down by McShane’s sweaty assassin. Pleasence’s character doesn’t have any scenes with Price (nor did he in another Price classic, The Monster Club). It is a shame, but then we do get a typically quirky Pleasence turn – which makes this a fun watch.

Price, of course, has a blast playing Dervos – an Arab agent pretending to be an art-loving amateur archaeologist (how very Vincent), and he brings much depth to his duplicitous character. His explosive death scene (by a flare gun) is actually one of Price’s more gruesome screen deaths, and kudos to him for doing his own stunt on camera as his clothes catch fire when he is shot by our hero in the film’s climax.

DONALD PLEASENCE’S SOLE BONNE FEMME
This recipe was featured in a 1975 episode of the Canadian TV show Celebrity Cooks, where Donald prepared it for host Bruno Gerussi. It was later included in a tie-in cookbook and now can be found in Supper with the Stars.

INGREDIENTS:
1 sole, filleted
1 cup stock (get head, bones, etc. for the stock or use an extra fillet, chopped)
1/2 lb. button mushrooms
1 doz. medium mushroom caps

INGREDIENTS – BEURRE MANIE:
2 tbsp. flour
2 shallots (finely chopped)
Lemon juice
Oil
Bouquet garni
White wine (enough wine to cover fish plus wine to add later, but no more than 1 cup altogether)
2 tbsp. butter
Liquid drained from baking sole

METHOD:
Make the fish stock, using the head and bones, etc. or an extra fillet. Put in a saucepan, add a cup of water and simmer for 10 minutes. Strain. Season to taste.

Preheat oven to 350°C.

Put fillets in the bottom of a buttered earthenware baking dish. Sprinkle with finely chopped shallots and button mushrooms. Add enough wine to cover the fish stock.

Now add the bouquet garni, bring to a boil, cover with buttered paper, and bake in a moderate oven for 10 minutes.

Drain off the liquid from the baking dish and add some more white wine, making the total wine used no more than 1 cup. Put this liquid in a saucepan and keep it warm.

Make a beurre manié by kneading the flour and butter with your fingers as though you were rubbing fine pastry. Form into small balls and add them to the liquid, stirring well. It will thicken.

In another pan, sauté the mushroom caps in oil and lemon juice. Pour sauce over the sole and decorate it with the mushroom caps.

Place under a grill to brown lightly and glaze. Remove the bouquet garni before serving.

Serves 4.

SHELLEY WINTERS’ CAESAR SALAD
1 clove garlic, peeled and sliced
1/2 cup olive oil
1 cup cubed French bread or ready-made croutons
1½ teaspoons salt
1/4 teaspoon dry or hot mustard
Freshly ground black pepper
5 anchovy fillets
Few drops Worcestershire sauce
3 tablespoons wine vinegar
1 raw egg
Juice of 1 lemon
2 heads cos/romaine lettuce
2-3 tablespoons grated Parmesan cheese
Soak the garlic in the olive oil for 24 hours.

Sauté the French bread or croutons in 2 tablespoons of the garlic-infused oil.  Place salt, mustard, pepper, anchovies, Worcestershire sauce, wine vinegar and remaining olive oil into a large salad bowl.  Blend with a fork.  Now add the egg and lemon juice and mix well.  Break the lettuce into a bowl.  Toss well with the dressing.  Add the cheese and croutons before serving.  Toss all well. Serves: 4

SUPPER WITH THE STARS is available in both paperback and digital editions from Amazon.

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Supper with the Stars | Paperback and Digital Editions – Available from Amazon everywhere

Did you know there’s now a paperback and digital edition of Supper with the Stars. Having had so many requests for the cookbook and practically selling out of the full-colour limited edition hardback – though we do have some left via the VP Store – we have produced a print-on-demand version and a digital version, available from Amazon everywhere. 

This black-and-white softcover version omits the galleries and adds a couple of pages at the back where you can write your own notes. It’s what we like to call ‘the kitchen-friendly edition’, so now you can keep your hardback copy all pristine and use this one without fear of getting it stained. Better still, you can download the digital version, which allows you to scan for your favourite recipes in the book quickly and easily via a tablet or your phone.

TESTIMONIAL
“Acquired this book last night from Peter, an impulse buy, the kind we all make and sometimes regret.  But this book has totally captivated me, full of nostalgia and mirth, a true delight!!  It’s just so sumptuous to look at and written in a beautifully witty manner, just wanted to congratulate both authors on this gem. I think Vincent would have been proud!” Paul, London, UK

Here are some links to a few Amazon stores where you can order the paperback and digital editions. But wherever you are, just type in the title: Supper with the Stars, and you’ll see it pop up.

(UNITED STATES): https://amzn.to/3aoQ7K1

(UNITED KINGDOM): https://amzn.to/3Gv2aBu

(GERMANY): https://amzn.to/3NTCRvr

(ITALY): https://amzn.to/3NQRgZq

(FRANCE): https://amzn.to/3tfONzT

(AUSTRALIA): https://amzn.to/3zhOsQZ

••• WANTED AMAZON REVIEWERS •••

If you buy the paperback or already have the limited edition hardback, please consider leaving a review on Amazon.

You need not have bought the cookbook from Amazon to do this; you just need to have bought something from Amazon in the past. 

If you do leave a review, make sure you specify which edition (paperback or hardback).

DO CONTACT US IF YOU HAVE ANY QUESTIONS

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COMING SOON! Supper with the Stars – a new cookbook hosted by Vincent Price

From Vincent Price Legacy UK curator Peter Fuller & Silver Screen Suppers’ Jenny Hammerton comes…

SUPPER WITH THE STARS * A fantastic new cookbook fusing film legends and food * Hosted by Vincent Price

Dine, sup and cook-a-long with Vincent Price and his legendary Co*Stars every week of the year.

Enjoy the meal and watch the classic Vincent Price movie at the same time.

Illustrations by Ben Wickey

Introduction by Victoria Price

BE THE FIRST TO KNOW ABOUT OUR UPCOMING PUBLICATION PLANS
FOR SUPPER WITH THE STARS!

CLICK ON THIS LINK TO SIGN UP!!

COOKBOOK HIGHLIGHTS

  • 52 recipes from the kitchens of Vincent Price’s Co*Stars paired with 52 recipes selected from his iconic cookbooks
  • 52 films from Vincent Price’s extensive big-screen career
  • 52 insightful biographies and film reviews, with fun facts and trivia
  • Full-colour galleries featuring poster art and rare stills
  • Extra Helpings chapter featuring hints, tips and more recipes
  • Beverages chapter
  • Conversion chart
  • A-Z glossary
  • Introduction from Victoria Price
RECIPES FOR COOKS OF ALL ABILITIES
  • Easy-to-make instructions
  • Great for both novices and the kitchen-adventurous alike
  • Breakfast, lunch, dinner and party ideas
  • Helpful culinary conversion chart
  • Kitchen tested by Vincent Price fans & foodies from around the world
A VINCENT PRICE CULINARY JOURNEY
  • Host a Vincent Price movie night and dinner
  • Over 100 recipes tested, reviewed and updated for the modern palate
  • Each Co*Star dish expertly paired with one of Vincent Price’s recipes
  • PLUS Vincent Price movie-themed cocktails, drinks and more
COME INTO THE KITCHEN

Hollywood Icons: Bette Davis, Henry Fonda, Lillian Gish, Robert Mitchum, Ronald Colman
Hollywood Beauties: Anne Francis, Ava Gardner, Gene Tierney, Jane Russell, Lana Turner
Horror Legends: Basil Rathbone, Boris Karloff, John Carradine, Lon Chaney Jr, Peter Cushing, Peter Lorre
Hollywood Heavyweights: Charlton Heston, Charles Bronson, Dana Andrews, Victor Mature
British Greats: Diana Rigg, Ian Ogilvy, Jane Asher
Comedy Greats: Groucho Marx, Terry-Thomas
Plus The King — Elvis Presley
…and many more

FUN FACTS AND TRIVIA
  • 52 extensive biographies of Hollywood and British cinema legends
  • 52 comprehensive film reviews

THE FILMS

  • A selection of classics ranging from Service de Luxe (1938) to Edward Scissorhands (1990)
  • Includes film noir, comedy, thriller and drama favourites such as Laura (1944), Champagne for Caesar (1950), Shock (1946), Dragonwyck (1946)  and The Whales of August (1987)
  • PLUS 20 years of chills and thrills: From House of Wax (1953) to Theatre of Blood (1973)

BE THE FIRST TO KNOW ABOUT OUR UPCOMING PUBLICATION PLANS
FOR SUPPER WITH THE STARS!

CLICK ON THIS LINK TO SIGN UP!!

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