Recipe number 43491 is

Nero Wolfe's Fillets Of Beef In Sauce Abano



The indredients are:
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

The recipe yield is:
6 Servings

Info:
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

Note:
Main Dish; Meats



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