Finnan-haddie a la Delmonico

Ingredients

• To one pint of cream sauce
• two table-spoonfuls of butter
• the yolks of two eggs
• three hard-boiled eggs cut up fine
• one table-spoonful of grated Edam cheese
• pepper to taste
• One pound of finnan-haddie, picked fine

Method

1. 1

   In a saucepan, combine cream sauce, butter, beaten egg yolks, chopped hard-boiled eggs, grated cheese, and pepper.

2. 2

   Add the picked finnan-haddie and heat thoroughly.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 129. The excerpt below is the record exactly as published.

Finnan-haddie a la Delmonico. — To one pint of cream sauce add two table-spoonfuls of butter, the yolks of two eggs, well beaten, and three hard- boiled eggs cut up fine, one table- spoonful of grated Edam cheese, and pepper to taste. One pound of finnan- haddie, picked fin

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