Nero Wolfe's Finnan Haddie (Smoked Haddock)

Directions

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 1¼ 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 ¼ 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 ¼ 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.