Croutes of Finnan Haddock, 2 (Croutes de Merluche Fume)

Ingredients

• 1 tea-sp. anchovy essence
• A small piece of butter
• Browned bread-crumbs
• 2 eggs
• 3 table-sps. smoked haddock
• 3 table-sps. milk
• Cayenne pepper

Method

1. 1

   Use cooked smoked haddock or finnan, remove from it all skin and bones, and break it into small flakes.

2. 2

   Melt a small piece of butter in a saucepan, pour in the milk and then the eggs well beaten.

3. 3

   Stir over the fire until the mixture is just beginning to thicken, then draw the saucepan to one side and add the fish, anchovy essence, a good pinch of cayenne, and salt if necessary.

4. 4

   Make the mixture thoroughly hot, but do not boil.

5. 5

   Put it into scallop shells that have been greased and sprinkled with bread-crumbs, sprinkle a few browned bread-crumbs over, lay one or two small pieces of butter on the top, and brown the scallops quickly in the oven or under the grill of the gas stove.

6. 6

   Serve very hot, garnished with parsley.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 815. The excerpt below is the record exactly as published.

Croutes of Finnan Haddock, 2 (Croutes de Merluche Fume) 1 tea-sp. anchovy es- sence. A small piece of butter. Browned bread-crumbs. 2 eggs. 3 table-sps. smoked haddock. 3 table-sps. milk. Cayenne pepper

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