Recipe - Nero Wolfes Finnan Haddie (Smoked Haddock)

2 pound Finnan haddie (Smoked
Haddock)
1 cup Milk
1 cup Water
One fourth cup Butter
3 tablespoon Flour
2 cup Heavy cream
Black pepper to taste
1/8 teaspoon Nutmeg
1 tablespoon Chopped pimiento
4 Hard cooked eggs
Bread crumbs
12 Bread triangles fried in
Anchovy butter

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 heavybottomed
saucepan. Stir in the flour and cook over direct low heat until smooth. Add
the cream and 1 One fourth 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 One fourth 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 cut or sliced up hardcooked eggs and pour the
reserved One fourth 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 670505994
Library of Congress #7275754 1973

Posted by: Bob Emert

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini