Broiled Finnan Haddie

Ingredients

• Wash the fish thoroughly
• brush over with soft butter

Method

1. 1

   Wash the fish, soak in cold water for one hour, then in hot water for fifteen minutes.

2. 2

   Drain, wipe dry, brush with soft butter, and broil for fifteen minutes over a slow fire.

3. 3

   Serve on a hot platter with Maltre d'Hotel Butter.

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 26. The excerpt below is the record exactly as published.

Broiled Finnan Haddie Potatoes on the Half Shell Peggy's Sour Cabbage Cheese Souffle Strawberry Shortcake Coffee H ■ --¥ SMOKED STURGEON CANAPE Cut stale white bread in one-third inch slices, trim off crust and cut slices in crescents or triangles — then saute a golden brown in butter. Spread with Anchovy paste or with French mustard, then arrange flaked smoked sturgeon over canapes. Sprinkle thickly with finely chopped olives and pimentos. Garnish each with a rolled fillet of Anchovy. Dispose each canape on a bread and butter plate covered with a paper doily and garnish with sprays of parsley. CLAM BOUILLON 1 peck of clams (in the shells). Salt, pepper. 3 cups cold water. Whipped cream. Process: Wash and scrub clams with a stiff brush, changing the water until no sand is seen in bottom of vessel. Put in a kettle, add cold water, cover closely and bring water gradually to boihng point, steam until all the shells are opened. Remove clam with shells, strain broth through double cheese-cloth, season and serve hot in hot bouillon cups. Drop a spoonful of whipped cream on top of each service and sprinkle with paprika. 58 S2 Sunday Dinners f^t Second Sunday BROILED FINNAN HADDIE Wash the fish thoroughly; lay in a dripping pan, flesh side down; cover with cold water and let soak one hour. Drain; cover with hot water, let soak fifteen minutes. Drain again and wipe dry; brush over with soft butter

Cook this with the app: pantry check, scaling, and the assistant.