Nero wolfe's fillets of beef in sauce abano

Yield: 6 Servings

Ingredients:

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

Instructions:

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