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4
(main course)Easy
By Susan Campbell and Caroline Conran
Published 1971
Trim tail and collar bones from the haddock and poach gently in half a pint each of milk and water, until the bones come away easily. Make a thick Béchamel sauce with the flour, half the butter and the cheese, using some of the liquid in which the fish has cooked. There should be about half a pint of thickish sauce. Bone the fish and put the flaked pieces into the sauce, reserving about three t