Authors besides Goldsborough
- NEAT! Thank you for retyping all that!!On Sat, Sep 10, 2011 at 11:06 PM, Bob Byrd <bbyrd8@...> wrote:
Saucisse Minuit by Jerome Berin, Too Many Cooks and The Nero Wolfe Cookbook
boiled and chopped
roast pork, coarsely chopped
pork casing (pigs intestines)
Chop up some onions and a clove of garlic, and brown them lightly in a generous amount of goose fat.
Pour in enough brandy to cover the onions, and twice as much good red wine as brandy, and as much strong beef broth as wine.
Add a pinch of thyme and one of rosemary, the slightest dusting of ginger and nutmeg, and a mere threat of cloves.
Let simmer gently for 10 minutes, and add enough sifted bread crumbs to make a soft, runny mush.
Cook gently for 5 minutes.
Add chopped boiled bacon, coarsely chopped roast fresh pork, twice as much coarsely cut up roast goose as pork, and as much coarsely cut up roast pheasant as goose.
Season with salt and a generous quantity of freshly ground black pepper, add a few roasted pistachio nuts, and let simmer to the consistency of fresh sausage meat.
Chill until extremely cold.
Wash and scald the pigs' intestines thoroughly.
Fill with the cold stuffing, tying at intervals to form sausages.
Broil on a slow fire, having pricked the skins to prevent bursting.
--- On Sat, 9/10/11, John Withrow <john@...> wrote:
From: John Withrow <john@...>
Subject: RE: [NeroWolfe] Rex Stout's style
Date: Saturday, September 10, 2011, 5:06 PM
Bob,Berin’s sausage invention, saucisse minuit, was sure talked about a lot, but the exact recipe was never given. Near the end of the book, Berin got everyone but Wolfe to leave the room, then spoke the recipe details to only Wolfe -- while we readers were off with Archie and Constanza (the daughter). I don’t remember whether the Nero Wolfe Cook Book ever had the recipe in it.Too Many Cooks was a difficult book to read for me - having constant and colorful references to such an array of delicious dishes cooked by masters of the craft.- John From: email@example.com [mailto:firstname.lastname@example.org] On Behalf Of Bob Byrd
Sent: Saturday, September 10, 2011 8:53 AM
Subject: Re: [NeroWolfe] Rex Stout's style Ellen,keep an eye out for an older, hardbound copy of Too Many Cooks. It has the recipes from the Kanawha Spa dinner. It also has the recipe for Berin's sausage, the namne of which I won't even attempt to spell from memory.Come to think of it, I think one of those recipes might call for blood as an ingredient, too . . . Ever since I first read that book I've wanted to try fowl raised on blueberries and pigs raised on peanuts.
--- On Sat, 9/10/11, Ellen rappaport <ellenrappaport@...> wrote:
From: Ellen rappaport <ellenrappaport@...>
Subject: Re: [NeroWolfe] Rex Stout's style
To: "email@example.com" <firstname.lastname@example.org>
Date: Saturday, September 10, 2011, 8:28 AM Thanks Jenna. I'm going to do a search at the library for this cook book. I guess it's just called Nero Wolfe Cook Book. I'll let you now what I find.Ellen From: Jenna Welch <jennalwelch@...>
Sent: Friday, September 9, 2011 10:20 AM
Subject: Re: [NeroWolfe] Rex Stout's style I have the cookbook (another one that's sadly out of print!!) and haven't tried as many recipes out of it that I'd like. I will say that, having cooked from it for my friends and family, it has now earned the moniker "The Magic Cookbook." I definitely hear what everyone's saying about the scary ingredients - there's more than one recipe for sweetbreads! - but for many of the recipes, your local supermarket will do. These are the ones I've tried and had great success with: -chicken fricassee (BIG HIT when done right)-chicken with mushrooms and tarragon-mushrooms and almonds omelet (my personal favorite, since I'm partial to eggs - don't skip the clarified butter!)-breaded pork tenderloin Also, corn cooked in the husk really is "ambrosia." :) On Thu, Sep 8, 2011 at 11:44 PM, David E. Piccus <depiccus@...> wrote: I have tried the marinade for venison chops with the famous 5 vs. 3 berries and
vermouth. It was delicious, but i did use 5 juniper berries from my yard, supporting Fritz in this case. Best regards, David Piccus depiccus@...195 West State StreetLehi, UT 84043801-768-9194801-319-5716www.piccus4color.com On Sep 8, 2011, at 3:53 PM, Ellen rappaport wrote:
Jenna, I believe there is a Nero Wolfe cook book. Have you ever checked it out? If you have what recipes did you try and like?Ellen From: Jenna Welch <jennalwelch@...>
Sent: Thursday, September 8, 2011 9:59 AM
Subject: Re: [NeroWolfe] Rex Stout's style Correctamundo, Kathy! Some Buried Caesar is one of my all-time favorites, though I definitely understand why some people would disagree. It also originated one of my favorite recipes out of the cookbook - the chicken fricassee. mmmmm.On Thu, Sep 8, 2011 at 9:10 AM, Kathy Braue <snugglebunnykittenlamb@...> wrote: I'm pretty sure it was Some Buried Caesar (not home, so I can't check). Archie and Lily are talking while he's guarding the bull at night.