By Rex Stout
"I went on by means of to the kitchen, and used to be served by means of Fritz with what do you think that? Corn fritters . . . with bacon and home made blackberry jam they have been ambrosia." The speaker is Archie Goodwin; the Fritz in query is Nero Wolfe's estimable chef; the recipe for corn fritters is only one of 1000's prepare by means of a staff of devoted (and hungry) editors at Viking Press during this paperback version of a publication that belongs on each secret lover's shelf. whether you by no means prepare dinner any of the dishes, there are perfect interval pictures and rates on each web page to make you take into accout how a lot enjoyable it used to be to get occupied with Rex Stout's perfectly-shaped, fictional international. a few chosen Nero Wolfes in paperback are And Be a Villain, dying of a Doxy, Fer-De-Lance, The Golden Spiders, within the most sensible households, and 3 at Wolfe's Door.
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Extra info for The Nero Wolfe Cookbook
In BLOOD WILL TELL, Archie does not usually tells him over the "I c o u l d c o m e d o w n after dinner. W e ' r e h a v i n g lobsters, simmered in w h i t e w i n e w i t h t a r r a g o n , a n d a w h i t e - w i n e sauce w i t h the tomalley a n d c o r a l . . " 4Vi 2 3 1 1 1 1 cups dry white wine quarts water sprigs fresh tarragon large onion lemon, quartered stalk celery bay leaf 4 V/2 2 2 V2 live lobsters (V/2 to 2 pounds each) cups chopped mushrooms tablespoons butter tablespoons all-purpose flour cup heavy cream Put 4 cups of the wine and the water into a large kettle, and add the tarragon, onion, lemon, celery, and bay leaf.
FRITZ'S BEST MIXED SALAD (SEE PAGE 1 7 2 FOR SALAD WITH DEVIL'S RAIN 2 5 DRESSING) TIU N U O WOLU (OOJI400JI HAM AND SWEETBREAD MOUSSE Wolfe, i n t h e b i g c h a i r w i t h a r m s , a t the f a r e n d o f the table, h a d just started o p e r a t i n g o n a n e i g h t - i n c h r i n g o f h a m a n d s w e e t - b r e a d mousse. [MIGHT A S WELL BE DEAD] 3 1 1 Vi 1 2 1 pairs veal sweetbreads cup water cup dry white wine pound boiled Georgia ham salt and pepper to taste small onion, grated tablespoons grated carrot tablespoon minced fresh parsley 4 2A 'A 3 1 2 l egg whites, beaten stiff cups heavy cream pound mushrooms tablespoons butter teaspoon minced onion tablespoons all-purpose flour paprika Soak the sweetbreads in cold water for 1 hour, or blanch in boiling water for 3 or 4 minutes, and drain.
Melt the butter in a large, heavy saucepan. Cook the car rot, shallots, garlic, parsley, and bay leaf over low heat for about 15 minutes, stirring occa sionally. Do not allow the mixture to brown. Add the shrimp, salt, wine, and cognac, and raise the heat until the liquid comes to a boil. Regulate the heat so that the liquid simmers gently, and cook the shrimp for 6 to 7 minutes, shaking the pan frequently. Remove the shrimp to a warm serving plate, and discard the bay leaf and parsley. Reduce the liquid in the pan over a high heat to half its original quantity.