Sauce

Madeira Sauce

Remove the pheasant to a warm serving platter and add one cup consomme to the pan. Stir over moderate heat, scraping loose the browned particles. Blend two tablespoons flour with two tablespoons butter and stir into the gravy bit by bit. When the gravy is thickened and smooth, add two to three tablespoons Madeira wine and the cooked pheasant liver, finely chopped.

New York Times Cookbook

[Archie] “Wolfe asked me once why the devil I ever pretended to read a book, and I told him for cultural reasons, and he said I might as well forgo the pains, that culture was like money, it comes easiest to those who need it least.” ~ League of Frightened Men

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Categories: Cook Book, League of Frightened Men, Nero Wolfe, Recipe, Sauce | Tags: , , , , | 2 Comments

Anchovy Sauce

1/2 cup olive oil (may be half butter) 2 two-ounce cans flat anchovies, undrained
8 cloves garlic, chopped 3 Tbs chopped parsley

1. Heat the oil in a skillet and add the garlic. Reserving five anchovies for garnish, add the remainder to the oil and cook, stirring, until the garlic is lightly browned and the anchovies have disintegrated.

2. Pour the sauce over hot fritters. Garnish with reserved anchovies.

New York Times Cookbook

[Archie] “But you may just be pleased because it’s corn fritters with anchovy sauce…” ~ League of Frightened Men

[Wolfe] “The back-seat driving of the less charitable emotions often makes me wonder that the brain does not desert the wheel entirely, in righteous exasperation.” ~ League of Frightened Men

Categories: Cook Book, League of Frightened Men, Nero Wolfe, Recipe, Sauce | Tags: , , , , | 1 Comment

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