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Nero Wolfe's Broiled Shad with Sorrel Sauce



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Nero Wolfe's Broiled Shad with Sorrel Sauce

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:

1>. Marinate the shad in the oil and lemon juice, to which the bay leaf,
thyme, oregano, salt and pinch of pepper have been added. Let stand for 1
hour or more. 2>. Rinse the sorrel and boil in a small amount of salted
water 5 to 7 minutes until it is very tender. Drain it and rub through a
sieve. In a saucepan melt the butter and saute the shallots until golden.
Add the sorrel and the wine. Bring the mixture to a boil and cook for about
10 minutes. Add the cream and lower the heat, simmering the sauce for 5
minutes more. Season with salt and pepper. Makes about 2 cups of sauce. 3>.
Drain and broil the shad for 7 or 8 minutes on each side under a high
flame. Remove to a warm dish and pour the sauce over.
(A Right to Die) Source: The Nero Wolfe Cookbook by
Rex Stout
: The Viking Press - New York
: 1973
: SBN 670-50599-4
: Lib. of Congress #72-72754


Ingredients:

3 lb Shad fillets, fresh
1/3 c Olive oil, extra virgin
1 lg Lemon, juice of
1 Bay leaf
2 Sprigs fresh thyme
1/2 ts Fresh oregano -OR-
1/4 ts Dried leaves
1/4 ts Salt
1 pn Black pepper
3 lb Fresh sorrel
2 tb Butter
1 tb Minced shallots
1 c Dry white wine
3/4 c Heavy cream
Salt & freshly ground black
-pepper to taste

Serves:

6 Servings

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