---------- Recipe via Meal-Master (tm) v8.03
  Categories: Seafood, Ethnic
       Yield: 4 servings
       2 lb Finnan haddie (Smoked
            - Haddock)
       1 c  Milk
       1 c  Water
     1/4 c  Butter
       3 tb Flour
       2 c  Heavy cream
            Black pepper to taste
     1/8 ts Nutmeg
       1 tb Chopped pimiento
       4    Hard cooked eggs
            Bread crumbs
      12    Bread triangles fried in
            - Anchovy butter
   Soak finnan haddie in water to cover for 1 hour. Drain
   and put into a large saucepan, covering with the milk
   and water. Bring to a boil, remove from the heat and
   let stand for 10 to 15 minutes. When cooled, remove
   the skin and bones, reserving the stock. Melt the
   butter in a heavy-bottomed saucepan. Stir in the flour
   and cook over direct low heat until smooth. Add the
   cream and 1 1/4 cups of the reserved stock; continue
   to cook, stirring occasionally, until the mixture is
   slightly thickened. Season with pepper and nutmeg.
   When the sauce is thick enough to coat a spoon, remove
   it from the heat, measure out 1/4 cup, and set it
   aside. Break the finnan haddie into pieces and fold
   them into the sauce. Simmer gently over low heat for a
   few minutes until the fish is warmed. Pour the mixture
   into a shallow casserole; cover with the pimiento and
   sliced hard-cooked eggs and pour the reserved 1/4 cup
   of sauce over the eggs. Sprinkle the dish with bread
   crumbs and place under a hot broiler to brown. Serve
   with the anchovy toast. (The Mother Hunt) SOURCE: The
   Nero Wolfe Cookbook by Rex Stout The Viking Press,
   Inc. 625 Madison Avenue, New York, NY 10022 ISBN
   670-50599-4 Library of Congress #72-75754 1973
   Posted by: Bob Emert