| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy, Eggs | Seafood, Ethnic | 4 | Servings | |
INGREDIENTS
| 2 | lb | Finnan haddie (Smoked Haddock) |
| 1 | c | Milk |
| 1 | c | Water |
| 1/4 | c | Butter |
| 3 | tb | Flour |
| 2 | c | Heavy cream |
| Black pepper to taste | ||
| 1/8 | ts | Nutmeg |
| 1 | tb | Chopped pimiento |
| 4 | Hard cooked eggs | |
| Bread crumbs | ||
| 12 | Bread triangles fried in Anchovy butter |
INSTRUCTIONS
Soak finnan haddie in water to cover for 1 hour. Drain and put into a large saucepan, covering with the milk and water. Bring to a boil, remove from the heat and let stand for 10 to 15 minutes. When cooled, remove the skin and bones, reserving the stock. Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook over direct low heat until smooth. Add the cream and 1 1/4 cups of the reserved stock; continue to cook, stirring occasionally, until the mixture is slightly thickened. Season with pepper and nutmeg. When the sauce is thick enough to coat a spoon, remove it from the heat, measure out 1/4 cup, and set it aside. Break the finnan haddie into pieces and fold them into the sauce. Simmer gently over low heat for a few minutes until the fish is warmed. Pour the mixture into a shallow casserole; cover with the pimiento and sliced hard-cooked eggs and pour the reserved 1/4 cup of sauce over the eggs. Sprinkle the dish with bread crumbs and place under a hot broiler to brown. Serve with the anchovy toast. (The Mother Hunt) 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Have you made God smile today?”