Make the cream sauce, add the flaked Finnan Haddie, according to the recipe for [Finnan Haddie à la Delmonico], add one half-cupful of shredded green peppers, let boil up once, and serve on toast.
FINNAN HADDIE FISH BALLS
Prepare as [Codfish Balls II].
BROILED FINNAN HADDIE
Parboil, drain, wipe, then skin. Broil, pour over melted butter, sprinkle with pepper and minced parsley. Serve with lemon quarters.
PICKED-UP FINNAN HADDIE
Cut the fish in convenient pieces for serving. Cover with boiling water, boil five minutes, drain, and rinse in fresh boiling water. Arrange on a platter, dot with butter, put in the oven, and when the butter sizzles, serve.