Text 5423, 97 rader
Skriven 2006-09-12 10:52:20 av Dave Drum (1:18/200)
     Kommentar till en text av Michael Loo
Ärende: Larb
============
On 09-10-06 MICHAEL LOO Scribbled to HAP NEWSOM about upcoming visit 220

ML> HN> Sunday and  you arrive on Monday..Tuesday is free from any
ML> HN> encumberances and  Wednesday we all go, you and Anne enjoy the
ML> HN> game, and I work! Mabye we'll  make Chili or Larb or something
ML> HN> on Tuesday....or maybe we'll go exploring! 

ML>OK, but chili and larb are things that I make myself with
ML>some regularity. I like the chicken larb where you poach
ML>the chicken for a few seconds in simmering water - just
ML>long enough to firm the flesh but not enough to kill the
ML>Salmonella. If you cook it long enough to kill the buggies,
ML>the larb tastes lousy. I will obviously not send a recipe.

I got to wondering as Larb looked familiar. So, I went digging through 
my recipe base ... and it turns out that I have made and enjoyed it. 
Although the recipe you sent up makes a big amount for one person. I 
also (since I was suiting myself) put some chopped fresh Thai hots into 
the mix.    Bv)=

ML> ->  HN> Don't know that I've ever had finnian haddie...sounds good
ML> -> though!  Smoked fish, onions, cream sauce. How much better does
ML> -> it get than that?

ML> HN> Sounds delish! What kind of fish? haddock?Lox?

ML>Haddie, me laddie.

I'm gonna rat you out on this one. Just because I am a smartass.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: NERO WOLFE'S FINNAN HADDIE (SMOKED HADDOCK)
 Categories: Seafood, Ethnic
      Yield: 4 servings
 
      2 lb Finnan haddie (Smoked
           - Haddock)
      1 c  Milk
      1 c  Water
    1/4 c  Butter
      3 tb Flour
      2 c  Heavy cream
           Black pepper to taste
    1/8 ts Nutmeg
      1 tb Chopped pimiento
      4    Hard cooked eggs
           Bread crumbs
     12    Bread triangles fried in
           - Anchovy butter
 
  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 1 1/4 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 1/4 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 1/4 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. (The Mother Hunt)

  SOURCE: The Nero Wolfe Cookbook by Rex Stout
  The Viking Press, Inc. 625 Madison Avenue, NY 10022
  ISBN 670-50599-4 Library of Congress #72-75754 1973
  
  Posted by: Bob Emert
 
  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!
--------
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Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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