Fish Souffle

Ingredients

• Any kind of fish may be used.
• a piece of butter the size of an egg
• 3 scant tablespoons of flour
• 1½ cup milk or cream
• yolks of 2 eggs
• pepper and salt

Method

1. 1

   Melt butter, stir in flour, add milk, yolks, and seasoning.

2. 2

   Add fish.

3. 3

   Just before serving, fold in beaten egg whites.

4. 4

   Cook until top is light brown.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 10. The excerpt below is the record exactly as published.

FISH SOUFFLE— Mrs. J. S. Macintosh. Any kind of fish may be used. After the fish has been boiled, chop ■a pint of the fish very fine, put a piece of butter the size of an egg, in Ti saucepan; melt it and stir in 3 scant tablespoons of flour, rubbing It very smooth, add li^ cup milk or cream, yolks of 2 eggs, pepper xind salt, cook till the mixture is quite. thick, stirring all the time, then Ttddi the fish. Just before serving, and when cool add the whites of the ■«ggs beaten to a stiff froth. Put in pa.per cases or shells, cdok for a Tew minutes, till the top is a light brown and the souflle has risen; '^11 the cases only half full. This will serve eight persons. TIMBALE OF FISH— Mrs. J. K. Armsby. 1% lb. raw fish mashed through a colander, % pt. thick cream, small piece of butter, size of egg, 4 eggs yolks and whites beaten separately, 'teaspoon of onion juice, pepper and salt

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