Categories: Fish/sea, Ethnic 
      Yield: 4 servings 
  
      2 lb Finnan haddie (Smoked                    Black pepper to taste 
           - Haddock)                        1/8 ts Nutmeg 
      1 c  Milk                                1 tb Chopped pimiento 
      1 c  Water                               4    Hard cooked eggs 
    1/4 c  Butter                                   Bread crumbs 
      3 tb Flour                              12    Bread triangles fried in 
      2 c  Heavy cream                              - 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 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