Cod Fish Soufflé

Ingredients

• 12 ozs. codfish, freed from skin and bones
• 1 gill cream
• 1 gill fish Stock
• 3 eggs
• 2 ozs. butter
• 2 ozs. flour
• Seasoning

Method

1. 1

   Pound the fish and rub it through a sieve.

2. 2

   Melt butter, stir in flour, and mix without browning.

3. 3

   Moisten with fish stock, stirring until smooth.

4. 4

   Combine with pounded fish, add eggs one by one, and cream gradually.

5. 5

   Season.

6. 6

   Pour into a buttered soufflé tin, cover, and steam or bake for about forty minutes.

7. 7

   Serve with tomato or anchovy sauce.

As published

This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 7. The excerpt below is the record exactly as published.

COD FISH SOUFFL^:. 12 ozs. codfish, freed from skin ,and bones :1 gill cream .1 gill fish Stock- Cardinal sauce 3 eggs 2 ozs. butter 2 ozs. flour Seasoning

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