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Nero Wolfe's Fillets Of Beef In Sauce Abano

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      Title: NERO WOLFE'S FILLETS OF BEEF IN SAUCE ABANO
 Categories: Main dish, Meats
      Yield: 6 Servings
 
      6    (to 12) slices cooked beef
           -fillet
      3    Hard-cooked eggs
      1 ts Dry mustard
    1/2 ts Salt
    1/2 ts Black pepper, freshly
           -ground
  1 1/2 c  Olive oil
    1/2 c  Tarragon vinegar
    1/2 c  Chopped sour gherkins
      1 tb Capers
      1 tb Chopped parsley
      1 tb Chervil -OR-
      1 ts Dried leaves
    1/2 tb Tomato paste
 
  1>. Cook the beef fillets according to the cooking instructions for
  fillet of beef in aspic. 2>. Grate the egg yolks and blend with the
  dry mustrad, salt, pepper, and 1/4 cup of the oil. Beat the mixture
  to a paste with a wire whisk. Slowly add the remaining oil, beating
  constantly. Add the vinegar and stir vigorously. Stir in the
  gherkins, capers, parsley and chervil, and blend in the tomato paste.
  The sauce should have the consistently of mayonnaise. 3>. Cut the egg
  whites into julienned strips and fold them the sauce. Pour the sauce
  over the beef filets and garnish the platter with broiled tomato
  halves.
                               (The Rubber Band) Source: The Nero Wolfe
  Cookbook by Rex Stout
  :          The Viking Press, Inc.
  :          625 Madison Avenue, New York, NY 10022
  :          SBN 670-50599-4
  :          Library of Congress #72-75754
  :          1973
 
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