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Saute Of Shrimps
Crab A La Creole
Sole A La Normandie
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Sardines With Cheese
Scalloped Fish Roe
Shad, April To June.
To Clean Fish
To Open Fish
FINNAN HADDIE(Fish) - (The International Jewish Cook Book)
Parboil ten minutes and then broil like fresh fish.
To bake, place the fish in a pan, add one cup of milk and one cup of
water; cover. Cook ten minutes in hot oven. Remove cover, drain, spread
with butter and season with pepper.
FINNAN HADDIE AND MACARONIBreak up and cook until tender about a package of macaroni. Pick up the
finnan haddie until you have about three-quarters as much as you have
macaroni. Mix in a greased baking-dish and pour over a drawn butter
sauce, made with cornstarch or with any good milk or cream dressing,
then cover with bread or cracker crumbs or leave plain to brown in oven.
Bake from twenty to thirty minutes.
Finnan HaddieBoil a three-pound haddock until the skin comes off easily, remove every
particle of bone, cut into small pieces, shred; put one-half pint cream
into a chafing dish, add three finely-chopped hard-boiled eggs, rub
together two rounded tablespoonfuls flour and two of butter, add to the
other ingredients. Now light the lamp under the chafing dish. Stir until
the mixture begins to thicken, then blend a raw yolk and add it to the
haddie. Sprinkle with finely-chopped parsley and serve on toast. Should
there not be quite enough sauce, sweet cream may be added.
Finnan Haddie A La DelmonicoCover 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.
Finnan Haddies From Delmonico's1/2 pound of fish picked up and braized in butter and cooked in the
following sauce: 1 cup of cream over hard boiled egg cut in squares; the
yolk of 1 raw egg; a tablespoonful of Edan cheese, a little flour to
thicken; a little pepper and Worcestershire sauce. Serve on toast.
Finnan HaddieFinnan Haddie can be served in several ways. After washing and wiping
off with a cloth, it can be buttered, seasoned with salt and pepper and
either broiled or fried. Or it is even better if boiled first for five
minutes (put on it cold water), then picked into small flakes and
stirred into our little maid's standby, white sauce. After cooking five
minutes longer, it should be served on rounds of hot buttered toast,
garnished with parsley.
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