Creamed Haddock from The Robert Carrier Cookbook by Robert Carrier
Melt butter in the top of a double saucepan; stir in flour and cook over water for 3 minutes, stirring continuously until smooth. Add cream and ½ pint haddock stock, and continue to cook, stirring...
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Ingredients
- ¾ pint double cream
- ½ pint haddock stock
- 3 tablespoons butter
- 2 pounds smoked haddock, cooked as above
- 3 tablespoons flour
- triangles of bread sautéed in butter
- freshly ground black pepper and grated nutmeg
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