Goose with Apple Stuffing – Czechoslovakia

10 to 12 lb goose 2 Tbs butter
3 tsp salt 1 cup bread crumbs
1 mp pepper 1 small onion, minced
2 tsp caraway seeds 1/8 tsp cayenne pepper
3 cups sliced apples  

Wash the goose and carefully remove any remaining feathers. Dry thoroughly. Combine the salt, pepper, and caraway seeds and rub into the skin and inside of the goose. This is best done at least 8 hours before using to allow the seasoning to be absorbed.

Place the apples in a saucepan with the water. Cook over low heat until very soft, about 20 minutes. Mash the apples with a fork and add the bread crumbs, minced onion, and cayenne pepper. Mix well. Stuff the goose with the apple mixture and fasten the opening with skewers or with thread. Roast in a shallow pan in a 350° oven for 3 hours. Pour off the fat as it accumulates. At the end of 2 hours, carefully pour 1 cup of ice water over the skin . Baste a few times during the final hour of roasting. The skin should be crisp and brown when the goose is completed.

Round-the-World Cookbook

[Archie about Wolfe] “l have seen him, during a relapse, dispose completely of a ten pound goose between 8 o’clock and midnight.” ~ League of Frightened Men

[Archie] “I’m funny about women. I’ve seen dozens of them I wouldn’t mind marrying, but I’ve never been pulled so hard I lost my balance.” ~ League of Frightened Men

[Archie about Wolfe] “He did not lift his eyes from the page, his head did not move, there was no stirring of his entire frame in the specially constructed enormous chair behind his desk; but l saw his right forefinger wriggle faintly – his magic wand, as he once called it- and I knew I had him.” ~ League of Frightened Men

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

Cindy Black’s Belgian Endive Salad

2 heads Belgian endive 4 to 6 clusters red and green grapes
1 small head butter lettuce ½ cup lightly salted toasted walnuts
1 cup mixed red and green seedless grapes, halved  

Clean and separate endive and lettuce leaves. Set aside 5 or 6 of the larger endive leaves. Combine remaining endive leaves, lettuce and halved grapes in mixing bowl. Add dressing and toss lightly. Arrange reserved endive leaves around edges of platter. Heap salad mixture in center and garnish platter with grape cluster. Sprinkle salad with walnuts.

Los Angeles Times Magazine

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

Vinaigrette with Tarragon Salad Dressing

1 cup salad or olive oil Salt
2/3 cup vinegar or lemon juice 2 to 3 tsp snipped fresh tarragon
1 to 2 tsp sugar or honey  

Shake well to mix.

Better Homes and Gardens Cookbook

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Spring Salad Toss

3 cups torn iceberg lettuce 3 green onions, sliced
3 cups torn romaine lettuce Salt
2 cups thinly slices zucchini Pepper
1/2 cup sliced radishes 1/2 cup crumbled blue cheese, if desired
1/2 cup slices fresh mushrooms  

In a large salad bowl combine all ingredients. Season to taste. Toss lightly with tarragon vinaigrette salad dressing. Add cheese, if desired.

Better Homes and Gardens Cookbook

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Mushroom Soup

1 lb cleaned and sliced fresh mushrooms 2 Tbs flour
3 Tbs butter 4 cups chicken stock
¼ cup dry sherry  

Place mushrooms in soup pot without water or oil. Cover and cook over very low heat for about 15 minutes until only a small amount of mushroom liquid remains. Add butter, and when melted, sprinkle with flour. Cook, stirring for a few minutes longer. Slowly add chicken stock, stirring constantly. Simmer for 10 minutes. With slotted spoon, remove mushrooms and transfer to a blender or food processor. Add sherry, blending until smooth. If needed, add ¼ cup of soup liquid to achieve a smooth puree. Stir pureed mushrooms into the soup, reheat and serve. Season to taste.

Bon Appetlt Magazine

[Archie] “l saw how the soup was full ol mushrooms, and when l tasted the tarragon In the salad dressing l threw him [Fritz] a kiss.” – League of Frightened Men

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

Cream of Mushroom Soup

6 Tbs butter 3 cups stock or bouillon
1 medium onion, finely chopped 1 bay leaf
½ lb fresh mushrooms, finely chopped 1/8 tsp freshly ground black pepper
3 Tbs flour ¾ cup light cream
½ tsp meat concentrate  

1. Melt the butter in a heavy pan. Add the finely chopped onion and stir over moderate heat until onion is transparent. Add the mushrooms and cook, stirring, another four minutes.

2. Remove the mixture from the heat and blend in the flour and meat concentrate. Add the stock slowly, stirring constantly. Add the bay leaf and pepper.

3. Bring the mixture to a boil, reduce heat and simmer five minutes. Remove the bay leaf and stir in the cream. If desired, garnish with croutons just before sewing.

New York Times Cookbook

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

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

Beer Fritter Batter

This is good for vegetables, seafood and chicken, as well as for fruit fritters, such as banana, pineapple and apple.

1 cup flour Salt
1 egg ½ cup beer
1 Tbs butter, melted  

Combine the flour, egg, butter, salt, and beer in a blender, or processor, or a bowl. Beat until the batter is smooth. Let the batter stand, covered, for 4 hours before using.

For corn fritters, cut kernels off the cob of two ears of corn. Add to batter mixture, stir, and drop by tablespoons, and fry in deep fat or fry pan until golden. Remove quickly and drain on paper towels.

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Ham and Olive Stuffing

1 quart boiled rice 1 tsp ground marjoram
1 quart toasted bread cubes 1/2 tsp freshly ground black pepper
4 eggs, lightly beaten 1/2 cup chopped fresh parsley
1 cup diced stuffed green olives 1 cup chopped fresh onion
1 tsp salt 1 cup diced celery
1 tsp ground sage  

Combine all ingredients.

New York Times Cookbook

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

Brazil Nut-Mushroom Stuffing

½ cup butter ½ tsp salt
½ pound mushrooms, finely chopped 1 package (8 oz) prepared stuffing mix
½ cup diced celery 2 Tbs chopped parsley
½ cup chopped Brazil nuts ¼ cup chopped onion

1. Melt the butter in a skillet, add the mushrooms, celery, Brazil nuts and onion.

2. Sprinkle with salt and cook about ten minutes, stirring occasionally.

3. Add the stuffing mix and parsley and toss to combine.

New York Times Cookbook

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

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