Finnan Haddie 'En Coquilles'
From Louis' every woman's cook book, 1910
Serve individually or together on a folded napkin.
Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 22. The excerpt below is the record exactly as published.
FINNAN HADDIE " EN COQUILLES " Parboil a finnan haddie (smoked haddock). Remove the bones and skin, and break the fish into pieces. Put the fish in a well-buttered cream sauce, just enough sauce to mix with the fish. Fill some scallop shells with the fish. Sprinkle some bread crumbs over them, and also some drawn butter
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