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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (86g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 149 (84%)|
|Amt Per Serving||% DV|
|Total Fat 16.5g||22 %|
|Saturated Fat 2.7g||14 %|
|Monounsaturated Fat 11.1g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 106mg||33 %|
|Sodium 108.7mg||4 %|
|Potassium 120mg||3 %|
|Total Carbohydrate 2.2g||1 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 1.7g|
|Protein 3.7g||5 %|
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Calories per serving: 177
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