Boil a three-pound haddock until the skin comes off easily, remove every particle of bone, cut into small pieces, shred; put one-half pint Cream into a Chafing Dish, add three finely-chopped hard-boiled eggs, rub together two rounded tablespoonfuls flour and two of butter, add to the other ingredients. Now light the lamp under the chafing dish. Stir until the mixture begins to thicken, then blend a raw yolk and add it to the haddie. Sprinkle with finely-chopped parsley and serve on toast. Should there not be quite enough sauce, sweet cream may be added.