Baltimore Stuffing

2 Tbs bacon fat 1 tsp marjoram or thyme
1 Tbs chopped parsley 1 tsp salt
2 tsp chopped chives Freshly ground black pepper to taste
1 quart stale bread cubes or crumbs 25 oysters, drained

1. Melt the bacon fat, add the parsley and chives and cook until wilted. Add the mixture to the bread and season with marjoram, salt and pepper. 2. Lightly mix in the oysters. If the stuffing seems too dry, moisten with a little of the liquid which has been drained from the oysters.

New York Times Cookbook

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

Roasted Turkey

Season a stuffed turkey with salt and place it on its side in a roasting pan fitted with a rack. Place slices of fat salt pork over the breast and generously spread butter over the bird. Cook in a preheated hot oven (425°F) about fifteen minutes, then turn on the other side and cook fifteen minutes longer.

Reduce the oven heat to moderate (375°F) and continue roasting, turning the bird from side to side and basting often with fat from the pan. If the fat tends to burn, add a few tablespoons of water. Allow twenty minutes a pound for roasting. Place the turkey on its back for the last fifteen minutes of cooking. Pierce the thigh for doneness. lf the juice that runs out is clear with no tinge of pink, the bird is done.

New York Times Cookbook

[Archie to Wolfe] “Fritz tells me that the turkey they sent is too old to broil and will be tough unless it is roasted two hours, which according to you will attenuate the taste.” ~ League of Frightened Men

[Wolfe] “Consider: with the quarry within reach, the purpose fixed, and the weapon in hand, it will often require up to eight or ten minutes to kill a fly, whereas, the average murder, I would guess, consumes ten or fifteen seconds at the outside.” ~ League of Frightened Men

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The League of Frightened Men

League Of Frightened Men

Archie Goodwin here…

My job is to see that Nero Wolfe has every opportunity to exercise his brain. That means dealing with crackpots and clients so fatso has time to drink beer, tend his orchids – and think. But when thirty frightened men called on Wolfe to solve their special problem, somebody had to do something more than just sit there. Because these guys were dying off too fast…”

The League of Frightened Men

Thirty men live in terror while a hate-twisted genius celebrates his murders in verse – and promises more to come. Nero Wolfe tackles his strongest case….for Wolfe knew who the killer was, and knew that his crimes could never be proved!

The League of Frightened Men by Rex Stout, Pyramid Books, 1972

The League of Frightened Men 1935 F&R ;Sat Eve. Post 6/15, 22, 29, 7/6, 13, 20/35 as Frightened Men; (also in Full House); Oxford (Toronto); Cassell (UK); Grosset (NY) 1937; Casse|l(UK) 1937; *1939 (Swedish) Radda Herrars Klub, Blue Ribbon Books (Triangle Books) 1940 (two editions published); PB- Avon #20 1942, A. Fayard (Paris) 1949 as Les Compagnons de la Peur; *#J33 Jonathan Press; Pyramid *R919 1963, *R1362 1966; Bantam 20932 8/82, 25933 (Crime Line) 2/92; in Great Stories of Mystery and Suspense – Readers Digest; Bestseller Series Vol 4, #3, Viaduct Productions, London, (1983?); Mercury Mysteries #48 – Bestseller Mysteries (nd); Penguin (GB); JoveIHBJ; Danish editions exist; *Die Liga der furchtsamen M=E4nner (german) Verlag Mohn & Co 1963, Heyne Verlag 1968,1977,1982

LeagueOfFrightenedMenFooter

The following recipes are for foods that are mentioned in this, the second book in the Nero Wolfe series. We hope you enjoy!

Pan Broiled Turkey
Roasted Turkey
Baltimore Stuffing
Brazil Nut and Mushroom Stuffing
Ham and Olive Stuffing
Beer Fritter Batter
Anchovy Sauce
Cream of Mushroom Soup
Mushroom Soup
Spring Salad Toss
Vinaigrette with Tarragon Salad Dressing
Cindy Black’s Belgian Endive Salad
Goose With Apple Stuffing
Roast Goose with Chestnut and Fruit Stuffing
Roast Pheasant
Madeira Sauce
Scallop & Shrimp Stew
Scallops Newburg
Deviled Scallops
Egg & Sausage Casserole
Omelet Chasseur
Slate Run Squirrel Stew
Squirrel Stew ala Fritz
Categories: Cook Book, Index, League of Frightened Men, Nero Wolfe | Tags: , , , | 1 Comment

Pan-Broiled Young Turkey

Procure a well-fed turkey ten weeks old. Clean it and split it and wipe it off with a damp cloth. Massage with butter, salt and pepper, place in a hot well greased broiler pan, and cook over live coals to a good brown, finishing one side before starting the other. Take out of the broiler pan and lay in a roasting pan; dot with butter and pour 3/4 cup boiling water over it. Finish cooking in a moderately hot oven (375°F) until done, basting several times. Just before serving, pour into the pan 1/4 cup boiling water and 2 Tbs butter; let boil up quickly once or twice and serve on a hot platter with the sauce poured over.

Too Many Cooks

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Fondue de Tomatoes

2 to 3 medium tomatoes 1 Tbs minced shallots or scallions
1 1/2 Tbs butter Salt and pepper
An enameled saucepan or skillet Chives, if desired

Drop the tomatoes in boiling water for 10 seconds; remove stem ends and peel, halve tomatoes crosswise, and squeeze out juice and seeds. Dice pulp into 1/4 inch pieces. Heat the butter, stir in the minced shallots or onions and chives, cook slowly for 1 minute, then stir in the tomatoes. Saute over moderate heat, tossing and swirling the pan occasionally, until tomatoes have rendered their juice, and juice has almost entirely boiled away (5 minutes or so.) Season lightly with salt and pepper. Fill warm tarts, garnish with a small sprig of parsley and serve.

French Chef Cookbook

Fer de Lance Recipe Index

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Mock Puff Pastry for Tarts

3 cups sifted all-purpose flour 2 eggs, slightly beaten
1/4 tsp salt 2/3 cup milk
approximately 3 Tbs shortening 1/4 cup butter

1. Sift together the flour and salt. Add the shortening and rub or chop it thoroughly into the flour.

2. Mix the eggs and milk. Add to the dry mixture and mix well, adding a little more milk if necessary to make a fairly stiff dough.

3. On a floured pastry cloth, roll the dough into a thin sheet. Cut the butter into small pieces and arrange over the center third of the pastry. Fold unbuttered portions of the pastry over the butter. Press around the edges to seal and pat the edges with a rolling pin. Fold the pastry once more, as before, into thirds. Pat the edges and then pat the entire surface and roll into a thin sheet. Fold into thirds once again and chill.

4. Divide the dough in half and roll each half into a strip about one-sixth inchthick. Cut into three squares and line 3 four inch-tart shells. To do this, fit the pastry loosely into the pans, pressing it firmly around the sides. Trim the edge, flute with the finger and prick the sides and bottom of the pastry well with a fork. Place the tarts on a baking sheet and bake on the bottom shelf of a preheated hot oven (450°F) until brown, about fifteen minutes. Remove from oven and fill with tomatoes.

New York Times Cookbook

Fer de Lance Recipe Index

Categories: Fer de Lance, Nero Wolfe, Recipe | Tags: , , , | 1 Comment

Welsh Rabbit

2 tsp Worcester sauce 1/2 cup ale or beer
1/2 tsp dry mustard 1 pound sharp natural cheddar
Dash of cayenne cheese, shredded
Dash of paprika

Mix the seasonings in a skillet. Add the ale and let stand over very low heat until the ale is hot. Add the cheese and stir until it has melted. Serve on hot toast or as a sauce on fish or vegetables.

New York Times Cookbook

[Wolfe] “A genius may discover the hidden secrets and display them; only a god could create new ones.” ~ Fer de Lance

Wolfe] “….it would be futile for a man to labor at establishing a reputation for oddity if he were ready at the slightest provocation to revert to normal action.” ~ Fer de Lance

[Archie] “When I got back to 35th Street he was sitting in the kitchen by the little table where I always ate breakfast, drinking beer with 3 bottles already gone, arguing with Fritz whether chives should be used in tomato tarts.” ~ Fer de Lance

Fer de Lance Recipe Index

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Wine and Cheese Sauce

1/3 cup dry white vermouth 1 1/2 cups heavy cream
1 Tbs cornstarch blended in 1/4 tsp salt
a small bowl with 2 Tbs milk White pepper
1/2 cup grated Swiss cheese

Add vermouth to skillet and boil rapidly until reduced to a tablespoon. Remove from heat; stir in the cornstarch mixture, cream, seasonings. Simmer 2 minutes, stirring, then blend in the cheese and simmer a minute more. Correct seasoning.

French Chef Cookbook

Fer de Lance Recipe Index

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Gulf Coast Stuffed Flounder

1/4 cup butter Salt & freshly ground pepper to taste
2 Tbs chopped green pepper 1 Tbs lemon juice
1/4 cup finely chopped onion Tabasco sauce to taste
1 cup fresh or canned crabmeat, picked over well 6 one pound flounders, backbones removed
1 tsp chopped parsley

1. In a saucepan heat the butter, add the green pepper and onion and cook until

the onion is transparent. Add the crabmeat, parsley, salt, pepper, lemon juice and Tabasco sauce and mix well.

2. Stuff the flounders loosely with the mixture and close with skewers and string. Arrange the fish on a buttered baking pan and sprinkle with salt and pepper.

3. Broil slowly on both sides in a preheated broiler, basting frequently with lemon juice and additional butter, until golden brown.

New York Times Cookbook

[Archie] “I had phoned from the drugstore on the Grand Concourse, and Fritz had a dish of flounder with his best cheese sauce hot in the oven.” ~ Fer de Lance

Fer de Lance Recipe Index

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Filets of Flounder Jeanine

6 seasoned filets of flounders 1 generous cup of dry white wine
1 Tbs chopped shallots 1 tsp curry powder
5 or 6 thinly sliced mushrooms 1 cup scalded sweet cream
2 large fresh tomatoes, peeled ½ cup of fine bread crumbs
and coarsely chopped ½ cup grated cheese

Lay filets in bottom of a buttered baking pan; sprinkle with the chopped shallots, sliced mushrooms and tomatoes. Add curry powder to the white wine and pour over the filets. Bake in a moderate oven (325°F) 15-20 minutes. When done, arrange the fish filets in a hot platter and let the sauce reduce until it gets a little thick, then rub through a fine-meshed sieve into a saucepan, and stir in sweet cream. Heat to boiling point, taste for seasoning, and pour over the fish filets.

Gold Cook Book

Fer de Lance Recipe Index

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