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MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Nero Wolfe's Bacalhau (Portugese Salt Cod) Categories: Fish, Side dish, Main dish, Portugese Servings: 4 1 1/2 To 2 lbs soaked dried cod * 2 lg Onions, sliced 6 tb Butter 1 cl Garlic, minced 3 lg Potatoes 2 tb Bread crumbs 10 Pitted green olives 10 Black olives 4 Hard-cooked eggs 1/2 c Chopped fresh parsley Wine vinegar Olive oil Fresh ground black pepper * NOTE: To prepare dried cod, soak in cold water for about 24 hours, or until it is completely moistened. Change the water two or three times. Drain thoroughly. Put the cod into a saucepan and add enough cold water to cover. Bring to a boil, reduce the heat, and simmer for 15 minutes, or until the fish is tender. Drain; remove skin and bones. Flake the meat with a fork into large pieces. Saute the onions in 3 tablespoons of butter until they are tender and golden in color. Add the garlic. Boil the unpeeled potatoes in salted water. When they are tender (about 20 minutes), remove from the heat, put under cold running water, and remove the skins. Drain and slice into 1/4-inch pieces. Preheat the oven to 350 deg.F. Grease a 1 1/2-quart casserole with the remaining 3 tablespoons of butter. Arrange a layer of half the potatoes, then half the cod, then half the onions. Sprinkle with a little pepper and repeat the layering. Sprinkle the bread crumbs over the top layer. Bake for 15 minutes, or until heated through and lightly browned. Before serving, garnish the top with olives and eggs; sprinkle with parsley. Serve with the wine vinegar and oil in cruets and black pepper in a small dish. (Prisoner's Base) SOURCE: The Nero Wolfe Cookbook by Rex Stout The Viking Press, Inc. 625 Madison Avenue, New York, NY 10022 ISBN 670-50599-4 Library of Congress #72-75754 1973 Posted by: Bob Emert MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Nero Wolfe's Finnan Haddie (Smoked Haddock) Categories: Fish, Main dish, Scottish Servings: 4 2 lb Finnan haddie (smoked -haddock 1 c Milk 1 c Water 1/4 c Butter 3 tb Flour 2 c Heavy cream Freshly ground black pepper -to taste 1/8 ts Nutmeg 1 tb Chopped pimiento 4 Hard cooked eggs Bread crumbs 12 Bread triangles fried in -anchovy butter Soak finnan haddie in water to cover for 1 hour. Drain and put into a large saucepan, covering with the milk and water. Bring to a boil, remove from the heat and let stand for 10 to 15 minutes. When cooled, remove the skin and bones, reserving the stock. Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook over direct low heat until smooth. Add the cream and 1 1/4 cups of the reserved stock; continue to cook, stirring occasionally, until the mixture is slightly thickened. Season with pepper and nutmeg. When the sauce is thick enough to coat a spoon, remove it from the heat, measure out 1/4 cup, and set it aside. Break the finnan haddie into pieces and fold them into the sauce. Simmer gently over low heat for a few minutes until the fish is warmed. Pour the mixture into a shallow casserole; cover with the pimiento and sliced hard-cooked eggs and pour the reserved 1/4 cup of sauce over the eggs. Sprinkle the dish with bread crumbs and place under a hot broiler to brown. Serve with the anchovy toast. (The Mother Hunt) SOURCE: The Nero Wolfe Cookbook by Rex Stout The Viking Press, Inc. 625 Madison Avenue, New York, NY 10022 ISBN 670-50599-4 Library of Congress #72-75754 1973 Posted by: Bob Emert MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Nero Wolfe's Anchovy Butter Categories: Sauces, Spreads Servings: 1 8 Anchovy fillets Juice of 1 lemon -OR- 1 oz Cognac 1 tb Chopped fresh parsley 1 c Sweet softened butter Mash anchovy fillets with the lemon juice (or cognac) in a mortar until all the juice has been incorporated. Mix in the chopped fresh parsley. Add the mixture to the butter and beat well to form a smooth paste. Pack into a small crock and refrigerate for at least 1 hour before using. (The Mother Hunt) SOURCE: The Nero Wolfe Cookbook by Rex Stout The Viking Press, Inc. 625 Madison Avenue, New York, NY 10022 ISBN 670-50599-4 Library of Congress #72-75754 1973 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Nero Wolfe's Bread Triangles Fried in Anchovy Butter Categories: Side dish Servings: 4 12 sl White bread 1/2 c Anchovy butter Trim the crusts from the bread and cut the slices into triangles. Butter one side of each slice with anchovy butter and set aside. Heat two tablespoons of the butter in a large skillet and arrange as many triangles in the pan as possible. When they are golden brown on the bottom, turn and cook them on the other side. Add more butter as needed. Serve warm. (Serves 4 or 1 Archie) (If Death Ever Slept) SOURCE: The Nero Wolfe Cookbook by Rex Stout The Viking Press, Inc. 625 Madison Avenue, New York, NY 10022 ISBN 670-50599-4 Library of Congress #72-75754 1973 Posted by: Bob Emert MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Nero Wolfe's Corn Cakes Categories: Breads, Side dish Servings: 18 2 c Yellow corn meal 1 c All-purpose flour 1 ts Baking powder 1/4 ts Powdered sage 1 1/2 ts Salt 4 tb Butter 1/4 c Minced celery 2 lg Eggs 3 c Milk Combine the corn meal, flour, baking powder, sage and salt in a bowl. In a small skillet melt the butter and saute the celery until soft. Beat the eggs and add to the corn meal with the celery and butter. Mix well. Gradually add the milk, stirring constantly until the batter is the thickness of heavy cream. Heat the griddle, grease it, and pour out the batter by spoonfuls to make cakes about two inches in diameter. Turn once so they are nicely browned on both sides. Add more milk to the batter if it begins to thicken. Serve as a side dish with plenty of butter. Source: The Nero Wolfe Cookbook by Rex Stout The Viking Press, Inc. 625 Madison Avenue, New York, NY 10022 ISBN 670-50599-4 Lib. of Congress #72-75754 1973 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Nero Wolfe's Corn Cakes with Tomato and Cheese Sauce Categories: Breads, Side dish Servings: 18 2 c White corn meal 1 c All-purpose flour 1 ts Baking powder 1 1/2 ts Salt 4 tb Butter 2 lg Eggs Black pepper, fresh ground 3 c Milk MMMMM----------------------------THE SAUCE--------------------------------- 2 tb Butter 2 tb All-purpose flour 1 1/2 c Heavy cream 1/4 lb Fontina cheese 2 Egg yolks 1/2 c Tomato puree 1/2 ts Salt 2 Grindings black pepper 2 ds Tabasco (optional) Combine the corn meal, flour, baking powder, black pepper and salt in a bowl. In a small skillet melt the butter. Beat the eggs and add to the corn meal with the melted butter. Mix well. Gradually add the milk, stirring constantly until the batter is the thickness of heavy cream. Heat the griddle, grease it, and pour out the batter by spoonfuls to make cakes about two inches in diameter. Turn once so they are nicely browned on both sides. Add more milk to the batter if it begins to thicken. Serve as a side dish with plenty of butter. THE SAUCE: Melt the butter in a saucepan and add the flour. Cook over a low heat for 3 minutes and gradually add the warm cream, stirring constantly. Cube the cheese and add to the sauce, a few cubes at a time, until it is all melted. Remove from heat. Beat the egg yolks with a little of the sauce and then add to the saucepan. Stir well over low heat until the sauce has thickened. Add the tomato puree and stir until heated through. Season with salt and pepper. Add the Tabasco if you like a hotter sauce. Source: The Nero Wolfe Cookbook by Rex Stout The Viking Press, Inc. 625 Madison Avenue, New York, NY 10022 ISBN 670-50599-4 Lib. of Congress #72-75754 1973 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Nero Wolfe's Corn Fritters Categories: Vegetables, Breads, Side dish Servings: 12 8 Ears fresh corn 1 1/4 ts Salt 1/4 c Milk 2 tb All-purpose flour 2 Egg whites 1/2 c Vegetable oil (or more) Remove the husks from the corn and score each row of ears, letting the corn milk drain into a bowl. Then cut the kernels off into the bowl. Add the salt, milk, and sifted flour, and blend well. Let the mixture stand in the refrigerator for 15 minutes. Beat the egg whites until stiff and fold gently into the batter. Drop by spoonfuls into hot oil (1/2 inch deep in the skillet) and cook until golden brown, turning once. Serve immediately with blackberry jam, honey or anchovy butter. Source: The Nero Wolfe Cookbook by Rex Stout The Viking Press, Inc. 625 Madison Avenue, New York, NY 10022 ISBN 670-50599-4 Lib. of Congress #72-75754 1973 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Nero Wolfe's Broiled Shad with Sorrel Sauce Categories: Fish, Main dish Servings: 6 3 lb Shad fillets, fresh 1/3 c Olive oil, extra virgin 1 lg Lemon, juice of 1 Bay leaf 2 Sprigs fresh thyme 1/2 ts Fresh oregano -OR- 1/4 ts Dried leaves 1/4 ts Salt 1 pn Black pepper 3 lb Fresh sorrel 2 tb Butter 1 tb Minced shallots 1 c Dry white wine 3/4 c Heavy cream Salt & freshly ground black -pepper to taste 1>. Marinate the shad in the oil and lemon juice, to which the bay leaf, thyme, oregano, salt and pinch of pepper have been added. Let stand for 1 hour or more. 2>. Rinse the sorrel and boil in a small amount of salted water 5 to 7 minutes until it is very tender. Drain it and rub through a sieve. In a saucepan melt the butter and saute the shallots until golden. Add the sorrel and the wine. Bring the mixture to a boil and cook for about 10 minutes. Add the cream and lower the heat, simmering the sauce for 5 minutes more. Season with salt and pepper. Makes about 2 cups of sauce. 3>. Drain and broil the shad for 7 or 8 minutes on each side under a high flame. Remove to a warm dish and pour the sauce over. (A Right to Die) Source: The Nero Wolfe Cookbook by Rex Stout The Viking Press - New York 1973 SBN 670-50599-4 Lib. of Congress #72-72754 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Nero Wolfe's Clams Hashed with Eggs Categories: Main dish, Lunch, Eggs, Shellfish Servings: 4 2 Dozen cherrystone clams 3 tb Butter 6 lg Mushrooms 1 lg Green pepper 4 lg Eggs 2 Potatos 1 tb Parsley, fresh chopped 1 tb Chives, fresh chopped 2 ts Salt 1/4 ts Fresh ground black pepper 1 tb Dry sherry 1/4 ts Paprika 6 sl Bacon 1>. Prehaet the oven to 350 deg.F. 2>. Shuck and mince the clams. Sautee them in butter for 5 minutes. Slice the mushrooms and chop the green pepper and add them to the pan, cooking until they begin to brown. Remove the clams and vegetables from heat and drain. 3>. Beat the eggs. Boil the unpeeled potatos until tender in salted water. Remove the skins and slice. Combine the eggs and potatos in a large bowl with the parsley, chives, salt, black pepper, and sherry. Mix well. Fold in the clams, green pepper and mushrooms, and pour the mixture into a well buttered baking dish. Sprinkle with the paprika and bake for 30 to 35 minutes. 4>. Meanwhile, cook the bacon strips until they are crisp. Drain and crumble the bacon and garnish the finished casserole before serving. (Champagne for One) Source: The Nero Wolfe Cookbook by Rex Stout The Viking Press, Inc. 625 Madison Avenue, New York, NY 10022 ISBN 670-50599-4 Library of Congress #72-75754 1973 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Nero Wolfe's Roast Quail Veronique Categories: Poultry, Main dish Servings: 6 6 Quail, dressed Salt Pepper, freshly ground 1 1/2 c Wild rice, cooked 1/2 c Butter, melted 2/3 c Dry white wine 1/2 c Veal bouillon 1/2 c Peeled green seedless grapes 12 Slices Fritz's bread (good -homemade will do) 1/2 lb Boiled Georgia ham 1>. Preheat oven to 450 deg.F. 2>. Wash and wipe the quail dry. Rub the insides with salt and pepper. Stuff each bird with the wild rice mixed with a little of the melted butter. Truss with butcher's cord. Put the quail in a shallow roasting pan, brush with butter, and roast for 5 minutes at 450 deg.F: lower the heat to 325 deg.F and roast for 20 minutes more, basting with additional butter. When done, remove from the pan and keep warm on a platter. 3>. Deglaze the pan with the wine and veal bouillon and bring to a boil. Lower the heat and, add the grapes, and simmer 5 minutes. Correct the seasonings. 4>. Fry the bread in a little butter and cut into triangles. Arrange the toast on a serving platter and cover with julienned slices of ham. Place the quail on top and spoon some of the sauce over them. Serve the rest of the sauce in sauceboat. (Kill Now, Pay Later) Source: The Nero Wolfe Cookbook by Rex Stout The Viking Press, Inc. 625 Madison Avenue, New York, NY 10022 SBN 670-50599-4 Library of Congress #72-75754 1973 Variations: Omit the bread and ham; put the cooked quail in a casserole dish, cover with the sauce, and heat for 10 or 15 minutes in a medium oven. Remove, heat 1/2 cup cognac, and just before serving pour the hot cognac over the quail, ignite, and serve flaming. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Nero Wolfe's Fillets of Beef in Sauce Abano Categories: Main dish, Beef Servings: 6 6 (to 12) slices cooked beef -fillet 3 Hard-cooked eggs 1 ts Dry mustard 1/2 ts Salt 1/2 ts Black pepper, freshly -ground 1 1/2 c Olive oil 1/2 c Tarragon vinegar 1/2 c Chopped sour gherkins 1 tb Capers 1 tb Chopped parsley 1 tb Chervil -OR- 1 ts Dried leaves 1/2 tb Tomato paste 1>. Cook the beef fillets according to the cooking instructions for fillet of beef in aspic. 2>. Grate the egg yolks and blend with the dry mustrad, salt, pepper, and 1/4 cup of the oil. Beat the mixture to a paste with a wire whisk. Slowly add the remaining oil, beating constantly. Add the vinegar and stir vigorously. Stir in the gherkins, capers, parsley and chervil, and blend in the tomato paste. The sauce should have the consistently of mayonnaise. 3>. Cut the egg whites into julienned strips and fold them the sauce. Pour the sauce over the beef filets and garnish the platter with broiled tomato halves. (The Rubber Band) Source: The Nero Wolfe Cookbook by Rex Stout The Viking Press, Inc. 625 Madison Avenue, New York, NY 10022 SBN 670-50599-4 Library of Congress #72-75754 1973 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Nero Wolfe's Lamb Kidneys Bourguignonne Categories: Main dish, Meats, Lamb Servings: 6 18 Lamb kidneys 1/2 c Flour Salt Pepper, freshly ground 6 tb Butter 2 Shallots, minced 1/2 lb Mushrooms, minced 2 c Dry red wine 1/2 Bay leaf 1 tb Minced watercress 1 tb Minced celery 1/4 ts Thyme 1>. Soak the kidneys in cold water for 10 minutes. Remove the membranes and connective tissue and cut the kidneys across in half. 2>. Season the flour with the salt and pepper and dredge the kidneys. Saute them in 4 tablespoons of the butter and set aside. Add the shallots and mushrooms to the butter. Sprinkle with two tablespoons of the dredging flour and cook over low heat for 5 minutes, stirring occasionally. 3>. Add the wine, bay leaf, watercress, celery, thyme, 1/2 teaspoon salt, and a few grindings of black pepper. Stir well and add the kidneys; cover the skillet and simmer gently for 25 minutes. 4>. When ready to serve, remove the bay leaf, add the remaining 2 tablespoons of butter and correct the seasoning. Serve over rice. (Counterfeit For Murder) Source: The Nero Wolfe Cookbook by Rex Stout The Viking Press, Inc. 625 Madison Avenue, New York, NY 10022 SBN 670-50599-4 Library of Congress #72-75754 1973 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Nero Wolfe's Green-Corn Pudding Categories: Side dish, Vegetables Servings: 6 6 Ears very young corn 1 tb Sugar 1 tb Cornstarch 1 ts Salt 2 tb Pimiento, chopped 3 lg Eggs 4 tb Butter, melted 1 c Milk 1>. Preheat oven to 350 deg.F. Combine all ingredients in the order given except for the eggs. 2>. Separate the eggs, beating the yolks and adding them to the mixture. 3>. Beat the egg whites until stiff and fold them in last. 4>. Put the mixture into a greased 1 1/2-quart casserole and bake for 35 minutes. Variation: For chicken and corn pudding, add 1 cup of cooked (preferably poached) chicken meat and omit the sugar. (Too Many Cooks) Source: The Nero Wolfe Cookbook by Rex Stout The Viking Press, Inc. 625 Madison Avenue, New York, NY 10022 ISBN 670-50599-4 Library of Congress #72-75754 1973 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Nero Wolfe's Carottes Flamandes Categories: Side dish, Vegetables Servings: 6 1 lb Carrots 1/4 c Cold water 8 tb Butter 1/4 ts Salt 3 tb Sugar 1 tb Orange rind, grated 3 Egg yolks 1/2 c Heavy cream 1 tb Parsley, chopped 2 tb Sweet butter, melted Wash and scrape the carrots, cutting them into 1-inch sections and trimming the ends. Blanch them in boiling water to cover for 5 minutes, drain, and place in a well-buttered casserole. Add the cold water and butter, and season with salt and sugar. Cover the casserole and bring the liquid to a boil. Reduce the heat and continue to cook the carrots for 20 minutes or longer until they are tender. Shake the casserole every 5 minutes or so to prevent the carrots from sticking to the pan. Five minutes before the carrots are done, add the grated orange rind and stir. When the carrots are cooked, remove them from the heat. Mix the egg yolks with the cream, parsley and melted butter. Add the mixture to the casserole, stirring gently, and put back over a low flame. When the sauce begins to thicken (do not let it boil), remove from the heat and serve. (The Father Hunt) SOURCE: The Nero Wolfe Cookbook by Rex Stout The Viking Press, Inc. 625 Madison Avenue, New York, NY 10022 ISBN 670-50599-4 Library of Congress #72-75754 1973 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Nero Wolfe's Yorkshire Buck Categories: Main dish, Cheese, Eggs Servings: 6 1 tb Butter 1 lb Cheshire cheese, grated 1 c Ale (not beer) 7 lg Eggs 1/4 ts Salt 1 ts Dry mustard 2 ds Tabasco 6 sl Canadian back bacon 3 English muffins 2 tb Dijon mustard Melt the butter in the top of a double boiler. Add the cheese and as it begins to melt, add the ale slowly, stirring constantly. Beat 1 of the eggs and add it, along with the salt, dry mustard, and Tabasco. Continue to stir until the cheese is melted and the mixture is smooth. Lower the heat and keep hot. Poach the remaining 6 eggs and keep them warm while you fry the bacon on a griddle. Split and toast the English muffins and spread them with a thin coating of Dijon mustard. Put the muffins on a serving plate, pour on the cheese, and top with a slice of bacon, a poached egg, and some more cheese. Serve as hot as possible. Run the muffins under a hot broiler to glaze the tops, if you like. (The Doorbell Rang) Source: The Nero Wolfe Cookbook by Rex Stout The Viking Press, Inc. 625 Madison Avenue, New York, NY 10022 ISBN 670-50599-4 Library of Congress #72-75754 1973 MMMMM