Finnan Haddie I

12 pounds finnan haddie 8 egg yolks 3/4 pound cheese

4 quarts White Sauce II 2 teaspoons paprika 6 tablespoons parsley

Put fish in a large pan, cover with cold water, bring to boil, and simmer twenty minutes, or until flakes separate; drain. Remove bones and skin, being careful not to break flakes.

Stir grated cheese into sauce, and add part of sauce to well-beaten yolks, stirring constantly. Return to double boiler, add fish, and cook about ten minutes longer. A little Tabasco Sauce may be added if desired.

Finnan Haddie II

12 pounds finnan haddie 4 quarts White Sauce II 4 teaspoons lemon juice

1 cup green peppers 1/2 cup pimento 12 hard-cooked eggs

Prepare fish as in I. To make white sauce, cook chopped peppers in fat until softened; add flour, strained yolks, and gradually the hot. milk; cook thirty minutes in double boiler as usual, adding fish and coarsely chopped whites in time to heat thoroughly. Just before serving, add lemon juice, and more salt if needed.