Posts Tagged With: 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

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

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

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

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

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