FISH SOUFFLE

Ingredients

• 2 or 3 slices of bread
• 2 eggs
• 1 gill of milk
• Butter, Pepper, and Salt

Method

1. 1

   Soak the bread in milk, squeeze out and mix with the fish.

2. 2

   Beat the eggs separately, mix yolks with fish, then add beaten whites.

3. 3

   Butter souffle cases, fill them, and bake in a smart oven for ten minutes.

Nutrition per serving

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 12. The excerpt below is the record exactly as published.

FISH SOUFFLE. The remains of cold fish Butter 2 or 3 slices of bread Pepper 2 eggs Salt 1 gill of milk. Mode. — Soak the bread in milk, squeeze out and mix well with the fish, beat up the eggs separately (yolks and whites). Mix the yolks with the fish thoroughly, then beat the whites to a stiff froth and add to the other ; butter some souffle cases and fill them, bake in a smart oven for ten minutes ; salt and pepper to taste. 40— FISH **A LA BOHEMIENE." Remains cold fish 2 tablespoonfuls grated 3 tomatoes cheese 1 onion 1 tablespoonful butter Cayenne pepper and salt to taste. Mode. — Fry the onion a nice brown, scald the toma- toes and cook with the onion. Pick the fish free from bones and place in a pie dish, mix the onions and tomatoes and half the cheese, then mix altogether w^ith the fish, pepper and salt to taste, smooth it all in the pie dish, sprinkle over with breadcrumbs and bake a nice brown, o Fish. Remains cold ash Breadcrumbs 1 potato 41— FISH BALLS. 2 eggs Pepper and salt Anchovy Mode.— Pick the fish and mix with the breadcrumbs and potato (previously mashed), mix all with one or two eggs, according to the quantity, pepper and salt ; a little anchovy is an improvement ; mix and shape into nice balls, dip into egg and breadcrumbs and fry in plenty of boiling fat. 42— GEILLED FISH AND SAUCE GENEYIEYE. Mode. — Either large ot small fish can be nicely grilled ; if large, bone and cut into slices of an inch thick. If whiting or gard fish, open down the back and flatten out. Score the fish slightly with a sharp knife and put butter in, and pepper and salt. Grill slowly on a ilice clear fire. Cornflour. Mode. — Mix altogether and boil, then thicken with a little cornflour and serve with fish, very hot. Mode. — ^Clean and dry the fish well, boil two onions, then chop them up and mix with breadcrumbs, pepper and salt, moisten with butter or milk, not egg ; add a table- spoonful of mixed herbs (thyme and marjarom) and chopped parsley. Stuff the fish and lay it in a baking tin, with plenty of dripping, cover it with breadcrumbs and bake ; keep basting it from time to time so that it does not gjBt too dry. - v SAUCE. i lb. butter 4 tablespoonfuls anchovy sauce 2 tablespoonful tomato sauce Cayenne pepper 43— BAKED FISH. Fish. 44_FISH CAKES. 1 lb. cold fish 1 oz. clarified butter 2 ozs. breadcrumbs ^ teaspoonful chopped 2 eggs parsley Salt and pepper to taste. Mode. — Pound the white flesh of the fish, mixing into it the clarified butter and breadcrumbs, also the parsley, salt and pepper, bind with the yolk of an egg well beaten ; shape into neat rounds or flat cakes. Dip into a beaten egg, then in fine breadcrumbs ; and fry in boiling fat. 45_SOUSED FISH. 1 fish about 4 lbs. Spice (white) ; 2 onions Ginger Cloves Vinegar Mode. — Put the fish (when nicely cleaned) in a baking tin or a pie dish large enough to hold it easily, cover with vinegar, cut up the onions in thin slices, put them on the fish with the cloves, spice and ginger, bake until the fish is well cooked ; allow to get cold, put on a dish with the vinegar and garnish with cucumber and tomatoes. 46— FISH LA CEEME.'' 1 bream or any nice white 1 tablespoonful butter fish ^ oz. bacon fat 1 teaspoonful of parsley 1 gill gravy 1 small onion J cupful of breadcrumbs Mode. — Slice the onion and fry in a little of the butter, clean the flsh and take out the bone, cut it in nice fillets, put a layer in a pie dish, sprinkle with salt and pepper, put on some pieces of bacon fat, half the bread- crumbs and half the onion, then another layer of fish, bacon, onion, salt and pepper, pour over it the gravy, then cover with the remainder of the breadcrumbs, put the rest of the butter on in small pieces and bake in a moderate oven for half an hour. Fish. 47— WHITING IN BUTTEE. 4 whiting Pepper and salt Butter Juice of ^ a lemon. Mode. — Clean and skin'the whiting, put their tails m their mouths, lay them in a baking tin, squeeze the lemon over them, pepper and salt them to taste,, put a piece of butter on each and bake for twenty minutes. 48— OUEEIED FISH. 4 lbs. fish 1 onion 1 tablespoonful butter 1 teaspoonful of Maconochie's Worcester sauce 1 tablespoonful cocoanut 1 tablespoonful chutney 2 tablespoonfuls curry powder Mode. — Bone the fish, and while you are preparing the curry put the bones on in half a pint of water and half a teaspoonful of salt, slice the onion and put it in a saucepan with the butter ; when well cooked add the cocoanut, chutney, sauce and curry powder, stir them together for about five minutes, strain the liquor from the bones and mix it with the other ingredients ; now cut the fish into pieces about two inches square and boil altogether from fifteen to twenty minutes. Cold fish caa be used for this as well as fresh. 49— STEWED FISH IN MILK. 3 lbs. fish Salt and pepper 1 tablespoonful chopped 1 pt. milk parsley 1 teaspoonful butter 1 onion Cornflour Mode.— Slice the onion and put it on to boil with the milk ; when the onion is quite cooked cut up the fish and put into the milk with the butter, pepper and salt

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