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Creamed Finnan Haddie and toast points




Source of Recipe


Old cookbook


Recipe Introduction


Use a 2 quart casserole or individual ramekins.
Serves 6.
In double boiler, soak 2 pounds of smoked haddock in milk to cover, heat slowly 20 minutes. Drain(reserving milk),Set fish aside.
Coarsely chop 2 hard boiled eggs and set aside. Make a white sauce of 3 tablespoon butter, 3 tablespoons flour and reserved milk from fish (1 1/2 cups). Reheat and thicken. Invert 3 tablespoons of the sauce into 2 egg yolks, slightly beaten and back into double boiler.
Simmer 3-5 minutes, then cool slightly. Flake fish and combine into sauce with eggs. (stir gently). Add 3 tablespoons capers and pour into casserole. At a diagonal, insert toast points with 1 tip sticking up.
Bake in a 375 degree F. oven for 10-12 minutes, or until heated through. Garnish with parsley.