Finnan Haddie A La Delmonico Recipe

Cover a small piece of finnan haddie with cold water, place on back of

range and allow water to heat gradually to boiling point, then keep

below boiling point for twenty minutes. Drain, rinse thoroughly, and

separate into flakes; there should be two tablespoons. Reheat over hot

water with one hard boiled egg thinly sliced in two tablespoons heavy

cream. Season with salt and paprika, add one teaspoon butter and

sprinkle with finely chopped parsley.

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