Rechauffee of Finnan Haddie
From Good Things to Eat as Suggested by Rufus, 1911
Serves 4
Presented as published in 1911. 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 Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 9. The excerpt below is the record exactly as published.
RECHAUFFEE OF FINNAN HADDIE— Cover a finnan haddie with boiling water and let it simmer for twenty minutes, then remove the kettle and flake, discarding the skin and bones. For three cups of fish scald two cups of thin cream and add to the fish. Season with paprika or a dash of cayenne, and when thoroughly heated stir in the yolks of two eggs
Cook this with the app: pantry check, scaling, and the assistant.