Nero Wolfes Clams Hashed With Eggs Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2: Dozen cherrystone clams,
3 tbsp: Butter,
6 large: Mushrooms,
1 large: Green pepper,
4 large: Eggs,
2: Potatos,
1 tbsp: Parsley, fresh chopped
1 tbsp: Chives, fresh chopped
2 tsp: Salt,
1/4 tsp: Fresh ground black pepper,
1 tbsp: Dry sherry,
1/4 tsp: Paprika,
6 slice: Bacon,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp