Is the name commercially given to smoked haddocks (see haddocks); they are imported to this country and sell generally at 10 cents per pound.

Broiled Finnan Haddie

Skinned, soaked in warm water for half an hour, taken up and wiped dry, the backbone removed from the bone side, seasoned with pepper, brushed with butter, broiled and basted; served very hot with a sauce composed of melted butter, containing lemon juice, mustard and chopped parsley.

Boiled Finnan Haddie

Prepared as in the preceding, put to boil in cold water, (unless very thick three or four minutes boiling is sufficient) served with Maitre D'Hotel butter spread on the fish, garnished with parsley.

Baked Finnan Haddie

Prepared as for broiling, arranged in baking pan, moistened with milk and melted butter, quickly baked and basted; served with the sauce given for broiled.

Delmonico Style Finnan Haddie

Prepared as for broiling, the fillets then arranged in a shallow sautoir, moistened with cream, boiled for five minutes, little Madeira wine then added, boiled up again, then is stirred in a liaison of egg yolks and cream; when thickened like thin custard a little more Madeira wine added; served very hot in a chafing dish.