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
 
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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
 
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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
 
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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
 
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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
 
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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
 
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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
 
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