Broiled Finnan Haddie Broil in a greased broiler until brown on both sides. Remove to a pan, and cover with hot water; let stand ten minutes, drain, and place on a platter. Spread with butter, and sprinkle pepper.

Finnan Haddie a la Delmonico Cut fish in strips (there should be one cup), put in baking-pan, cover with cold water, place back of range and allow water to heat to boiling-point; let stand on range, keeping water below boiling-point for twenty-five minutes, drain, and rinse thoroughly. Separate fish into flakes, add one-half cup heavy cream and four "hard-boiled" eggs thinly sliced. Season with cayenne, add one tablespoon butter, and sprinkle with finely chopped parsley.

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