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 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

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