| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Seafood |
|
Main dish, Eggs, Fish |
4 |
Servings |
INGREDIENTS
| 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 |
|
|
(Champagne for One) Source: The Nero Wolfe Cookbook |
INSTRUCTIONS
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.
by Rex Stout
: The Viking Press, Inc.
: 625 Madison Avenue, New York, NY 10022
: ISBN 670-50599-4
: Library of Congress #72-75754
: 1973
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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