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The item may be a factory second or a new, unused item with defects or irregularities. See details for description of any imperfections. It's a wonderful book filled with nostalgic photos and there are quotes from Archie, Nero, etc. One thing I am perplexed about and that is the "corn" -- roasted in husk in the hottest possible oven for forty minutes -- going to try it when we have an abundance of corn Verified purchase: Yes Condition: Pre-owned.

Nero Wolfe Cookbook

I haven't cooked anything from this book yet. But I certainly intend to. Have you read about Nero Wolfe and wished you could try some of the described dishes? This is your chance. It's all here! Skip to main content.


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The Nero Wolfe Cookbook, - AbeBooks - Rex Stout:

New other : lowest price. Repeat the brown sugar and onion and Worcestershire, wrap up the foil around it close, and put it in the oven. If some of the trout are 8 or 9 inches and others are 14 or so, the timing is a problem. Serve in the foil. It works pretty well, especially if you use a sweet onion as opposed to a sharp one. Well, we may not be able to get ahold of fresh trout from Montana, but frozen rainbow trout from Idaho is available, already cleaned but with head and tail and fins intact.

Once thawed, they'll do nicely.

Description:

The ham's even easier to get hold of -- the pre-packaged sliced meat from Maple Leaf, Schneider's or Oscar Meyer will work just dandy, and it's the right thickness and size. As for the temperature of the oven and the timing, The Nero Wolfe Cookbook provides a guideline with Wolfe's famed recipe for truite au four Montbarry , which will serve our purposes. So here goes: Nero Wolfe's Trout Montana 2 trout per person, de-scaled and gutted but with head and tail intact if frozen, thaw overnight in the refrigerator Per trout: 3 tsp minced onion 1 slice sandwich ham 2 tsp brown sugar salt pepper Worcestershire sauce 1.

Preheat the oven to degrees. For each trout, tear off a piece of aluminum foil.


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  7. The foil should 1 inch longer than the trout on each end, and about 4 times the width dorsal to ventral fins. Lay the foil on a flat surface, shiny side up. Lay the trout on the top half of the ham slice and stuff its ca vity with 1 tsp onion, salt and pepper and more drops of Worcestershire. On the top of the trout, sprinkle on the remaining brown sugar and minced onion, and add salt, pepper and a few more drops of Worcestershire.

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    Wrap the foil tightly around the trout. You want to try to position it so that the ham slice covers the trout's cavity.

    Once all the trout are wrapped, bake for about 20 to 25 minutes. Larger fish will need more time in the oven. If you're making more than 4, add 3 minutes to the baking time for each extra trout. Serve in the foil on a plate. Each diner unwraps his or her trout.