| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Main dish, Meats |
6 |
Servings |
INGREDIENTS
| 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 |
|
|
(The Rubber Band) Source: The Nero Wolfe |
INSTRUCTIONS
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.
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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