The Myrtle Reed Cook Book

by Myrtle Reed

ESCALLOPED CODFISH

Make a Codfish Puff, sprinkle with grated cheese, and bake brown.

FINNAN HADDIE À LA DELMONICO

Make a cream sauce, using two tablespoonfuls of butter and two of flour; cook till they bubble, add a pint of milk, and stir till thick and smooth. Add a pound of Finnan Haddie flaked, and the yolks of two eggs, well beaten, three hard-boiled eggs cut fine, and a tablespoonful of strong cheese, grated. Season with black pepper, heat thoroughly, and serve.