Bloater Souffles

Ingredients

• 2 table-sps. cooked bloater
• 2 table-sps. cooked potato
• 1 table-sp. melted butter
• 1 or 2 table-sps. milk
• 1 egg
• Seasoning

Method

1. 1

   Combine cooked bloater and potato with melted butter, milk, and egg.

2. 2

   Season to taste, mix well, and bake until set and golden.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 808. The excerpt below is the record exactly as published.

2 table-sps. cooked bloater. 1 table-sp. butter. 1 table-sp. white sauce. Seasoning. Wafer paper. Frying batter. Take the remains of cooked bloater, and break it into small flakes free from skin and bone. Then pound well in a mortar with the butter, and rub the mixture through a sieve. Moisten with a little white sauce or any good fish sauce, and season to taste. Wrap up small portions of the mixture in wafer paper, just moistening the paper slightly to make it bendable. Then dip them in frying batter (Recipe 1861), and fry them in boiling fat to a golden brown colour. Drain and serve piled up on a dish paper ; garnish with fried parsley. Note. — Kippered or any other smoked fish may be used in the same way. 2322. Bloater Souffles (Petits Souffles de Hareng Fum6) table-sps. cooked bloater. table-sps. cooked potato. 1 table-sp. melted butter 1 or 2 table-sps. milk. 1 egg. Seasoning

Cook this with the app: pantry check, scaling, and the assistant.