Finnan Haddie Recipe

Boil 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.

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