INGREDIENTS

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  Posted by: Bob
Emert  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 449
Calories From Fat: 362
Total Fat: 40.9g
Cholesterol: 329.4mg
Sodium: 125.5mg
Potassium: 216.1mg
Carbohydrates: 9.9g
Fiber: <1g
Sugar: 3.8g
Protein: 11.2g