Nero wolfe's fillets of beef in sauce abano

6 servings

Ingredients

Quantity Ingredient
6 (to 12) slices cooked beef fillet
3 Hard-cooked eggs
1 teaspoon Dry mustard
½ teaspoon Salt
½ teaspoon Black pepper, freshly ground
1½ cup Olive oil
(The Rubber Band)
½ cup Tarragon vinegar
½ cup Chopped sour gherkins
1 tablespoon Capers
1 tablespoon Chopped parsley
1 tablespoon Chervil -OR-
1 teaspoon Dried leaves
½ tablespoon 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 ¼ 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.

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

Related recipes