Ingredients
- 350 def
- 10 pitted green olives
- 10 black olives
- 4 eggs (hard cooked)
- 3 potatoes
- 2 soaked cod (dried)
- 130 gr parsley (chopped fresh)
- 85 gr butter
- 45 gr butter until they are tender
- 14 gr bread crumbs
- 2 slices onions
- some garlic
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. (Prisoner's 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
