Nero Wolfes Fillets Of Beef In Sauce Abano Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
6: , (to 12) slices cooked beef fillet
3: Hard-cooked eggs,
1 tsp: Dry mustard,
1/2 tsp: Salt,
1/2 tsp: Black pepper, freshly ground
1 1/2 cup: Olive oil,
1/2 cup: Tarragon vinegar,
1/2 cup: Chopped sour gherkins,
1 tbsp: Capers,
1 tbsp: Chopped parsley,
1 tbsp: Chervil -OR-,
1 tsp: Dried leaves,
1/2 tbsp: Tomato paste,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp