Before avocado toast took over the world, we had Len Deighton teaching the swinging sixties how to solidify their arteries with style. There is something delightfully aggressive about a recipe that commands you to "ask the butcher" for pork fat and explicitly shames you against using tinned ham. This is peak "bachelor pad" cuisine, the kind of meal Harry Palmer would make while listening to jazz and ignoring the fact that he's about to consume half a pint of double cream in a single sitting. Also, let’s appreciate the distinction between "Quiche Lorraine" and just "Quiche," implying a hierarchy of egg pies that modern society has sadly forgotten.

Boudin à la Crème - a ‘cookstrip’ by Len Deighton in The Guardian