* NOTE: To prepare dried cod, soak in cold water for about 24 hours, or until it is completely moistened. Change the water two or three times. Drain thoroughly. Put the cod into a saucepan and add enough cold water to cover. Bring to a boil, reduce the heat, and simmer for 15 minutes, or until the fish is tender. Drain; remove skin and bones. Flake the meat with a fork into large pieces. Saute the onions in 3 tablespoons of butter until they are tender and golden in color. Add the garlic. Boil the unpeeled potatoes in salted water. When they are tender (about 20 minutes), remove from the heat, put under cold running water, and remove the skins. Drain and slice into 1/4-inch pieces. Preheat the oven to 350 deg.F. Grease a 1 1/2-quart casserole with the remaining 3 tablespoons of butter. Arrange a layer of half the potatoes, then half the cod, then half the onions. Sprinkle with a little pepper and repeat the layering. Sprinkle the bread crumbs over the top layer. Bake for 15 minutes, or until heated through and lightly browned. Before serving, garnish the top with olives and eggs; sprinkle with parsley. Serve with the wine vinegar and oil in cruets and black pepper in a small dish. (Prisoners Base) SOURCE: The Nero Wolfe Cookbook by Rex Stout The Viking Press, Inc. 625 Madison Avenue, New York, NY 10022 ISBN 670-50599-4 Library of Congress #72-75754 1973 Posted by: Bob Emert
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|Serving Size: 1 Serving (882g)|
|Recipe Makes: 4|
|Calories from Fat: 489 (44%)|
|Amt Per Serving||% DV|
|Total Fat 54.4g||72 %|
|Saturated Fat 20.7g||103 %|
|Monounsaturated Fat 21.2g|
|Polyunsanturated Fat 6.2g|
|Cholesterol 1187.8mg||365 %|
|Sodium 1256.1mg||43 %|
|Potassium 2532.1mg||67 %|
|Total Carbohydrate 77.4g||23 %|
|Dietary Fiber 9.6g||39 %|
|Sugars, other 67.8g|
|Protein 77.1g||110 %|
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Calories per serving: 1103
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