FINNAN HADDIE
Finnan Haddie is smoked haddock where it originated in Findon, Scotland in the early and mid 1600's.
1 lb finnan haddie 3 Tbls sherry
Medium bechamel sauce 1/2 cup light cream
Dash of nutmeg 3 egg yolks, beaten
1 quart milk
To flake finnan haddie:
Cover finnan haddie with milk and soak for 1 hour in refrigerator. Bring it to a a boil and reduce to a gentle simmer for 25 minutes. Drain off milk and flake.
Add flaked finnan haddie to bechamel sauce with the nutmeg. Bring to a boil, add sherry, and cream mixed with the beaten egg yolks. Do not cook after adding eggs. Serve on toast points.
Serves 4
SMOKED MUSSELS IN WINE-MUSHROOM CREAM SAUCE
1/2 cup scallions, sliced 1 1/4 cups dry white wine
2 gloves garlic, crushed 1 1/2 cups whipping cream
1 1/2 cups mushrooms, sliced 1/4 cup fresh parsley, chopped
4 Tblsp butter 2 cups smoked mussels, (Ducktrap River of Maine)
3 Tblsp flour