Epicurean Finnan Haddie

Ingredients

• 1 pound finnan haddie
• 14 cup butter
• 1/4 tablespoon finely chopped shallot
• 1 teaspoon salt
• 1/2 teaspoon paprika
• 1 tablespoon finely chopped green pepper
• 1 1/2 tablespoon finely chopped red pepper
• 4 tablespoon flour
• 1 cup cream
• 1 cup milk

Method

1. 1

   Soak finnan haddie in milk to cover, 1 hour.

2. 2

   Bake in moderate oven 30 minutes and separate in flakes; there should be 2 cups.

3. 3

   Cook shallot and pepper in butter 5 minutes, stirring constantly.

4. 4

   Add salt, paprika, and cayenne mixed with flour, and stir until well blended; then pour on gradually, while stirring constantly, milk and cream.

5. 5

   Bring to boiling point and add finnan haddie.

6. 6

   Serve on squares of toast or turn into a buttered baking dish, cover with buttered crumbs, and bake until crumbs are brown.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 98. The excerpt below is the record exactly as published.

EPICUREAN FINNAN HADDIE 1 pound finnan haddie 14 cup butter V4 tablespoon finely chopped 1 teaspoon salt shallot ¥ teaspoon paprika 1 tablespoon finely chopped ' Few grains cayenne green pepper 4 tablespoon flour 1% tablespoon finely chopped 1 cup cream red pepper 1 cup milk

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