Findon or Finnan Haddocks, Savoury

Ingredients

• two haddocks
• two teaspoonfuls of anchovy sauce
• one ounce of butter
• the yolks of three raw eggs
• a grain of cayenne pepper
• salt
• the juice of half a lemon
• three tablespoonfuls of cream
• two tablespoonfuls of grated parmesan cheese

Method

1. 1

   Prepare haddocks, pound with anchovy sauce, sieve with egg yolks.

2. 2

   Mix with butter, raw egg yolks, cayenne, salt, lemon juice, and cream.

3. 3

   Heat, then stir in parmesan.

4. 4

   Serve on hot biscuits garnished with egg white and cheese.

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 43. The excerpt below is the record exactly as published.

indon or “Finnan” Haddocks, Savoury. Put two haddocks into hot water; remove all skin and bone ; pound in a mortar with two teaspoonfuls of anchovy sauce ; pass them through a sieve with the yolks of two-hard boiled eggs into a basin. Mix with, them one ounce of butter, the yolks of three raw eggs, a grain of cayenne pepper and salt, the juice of half a lemon, and three table- spoonfuls of cream. Stir ‘over the fire till hot through; remove it from the fire, and stir in two tablespoonfuls of grated parmesan cheese

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