Finnan Haddie, Delmonico Style Recipe ingredients

To prepare this Finnan Haddie, Delmonico Style Recipe, first prepare the fish as above, then separate the flesh into flakes, discarding skin and bones. For each cup of fish prepare a cup of cream sauce; i.e., melt two tablespoonfuls of butter, cook in it two level tablespoonfuls of flour, one-fourth a teaspoonful, each, of salt and pepper, and gradually add one cup of milk. Reheat the fish in the sauce. To serve au gratin, put the fish and sauce into a buttered au gratin dish, in alternate layers, having the last layer of sauce. Cover with cracker crumbs (one-third a cup to three tablespoonfuls of butter) mixed with melted butter, and set into a hot oven, to brown the crumbs.