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Finnan Haddie à la Delmonico

Cut fish in strips (there should be one cup), put in bakingpan, cover with cold water, place on 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.