Fish Soufflé

Ingredients

• + good teaspoonful MARMITE
• 2 heaping table-spoonfuls of white fish
• a tablespoonful of breadcrumbs
• 4 tablespoonfuls of liquid
• and 1 egg

Method

1. 1

   Mix the MARMITE with the hot milk or other liquid used, pour it over the bread and fish, beat up well with the yolk of egg.

2. 2

   Beat the white of egg on a plate with a pinch of salt to a stiff froth, stir it in with a folding motion; do not beat.

3. 3

   Put it in a buttered basin; it should half fill only, cover with a greased paper; steam slowly for about 20 to 25 minutes.

4. 4

   Serve plain or with white sauce.

As published

This recipe was extracted from 60 Marmite recipes (1920) by Marmite Food Extract Co, page 5. The excerpt below is the record exactly as published.

+ good teaspoonful MARMITE, 2 heaping table- spoonfuls of white fish (sole, whiting, etc.) cooked and drained, then finely minced; a tablespoonful of breadcrumbs, 4 tablespoonfuls of liquid, either water, milk, or fish stock from bones, and 1 egg. Mix the MARMITE with the hot milk or other liquid used, pour it over the bread and fish, beat up well with the yolk of egg. Beat the white of egg on a plate with a pinch of salt to a stiff froth, stir it in with a folding motion; do not beat. Put 2% it in a buttered basin; it should half fill only, cover wth a greased paper; steam slowly for about 20 to 25 minutes. Serve plain or with white sauce. Marmite costs least and benefits most INVALID DISHES Continued _ SAVOURY SOUFFLE. 2 oz. arrowroot or cornflour, $ pint milk, 1 good tea- spoonful MARMITE extract, and 2 eggs. Mix a tablespoonful of milk and the arrowroot together, put it into a saucepan and stir and boil until thick, stir in the MARMITE, dissolved in a tablespoonful boiling water. When cooled down add the yolks of eggs, and seasoning to taste. Beat up the whites very stiffly, fold into the mixture. and pour into a greased soufflé dish and steam or bake for about 20-30 minutes, and serve hot in the dish. Rees, _ NOURISHING CUSTARD. 4 pint milk, 2 yolks of eggs, 1 dessertspoonful MAR- MITE, seasoning to taste. Beat and strain the eggs, then add the milk; see that the MARMITE is quite dissolved in a little water; then mix all well, strain and pour into three or four little cup moulds slightly buttered. Cook slowly for about 15 minutes, just as directed for Fish Soufflé

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