Fish Soufflé

Ingredients

• eight good-sized potatoes
• a pint finely chopped, cooked salt fish
• two tablespoons butter
• salt
• pepper
• three-fourths cup hot milk or cream
• two well-beaten eggs
• the whites of two eggs
• a quarter teaspoon salt

Method

1. 1

   Pare and boil potatoes for thirty minutes, then mash.

2. 2

   Mix with chopped fish, butter, salt, pepper, and hot milk.

3. 3

   Stir in beaten eggs, heap in a dish, and bake for ten minutes.

4. 4

   Beat egg whites with salt, fold in yolks, spread over the dish, and return to oven to brown.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 200. The excerpt below is the record exactly as published.

Salt fish must first be soaked, boiled, boned, minced, and mixed with plenty of fresh buttery serve with mustard or horseradish sauce. Boiled Fish Puddinas are made in much the same way, usine a deep baking dish or bowl ; always cover with the top crust, ana tie the dish in a cloth, then place in a kettle of hot water. The FISH. , 239 time required for boiling will depend upon the size of the pudding. Bruised bay leaves, chopped parsley, onion, pepper, bottled sauce, etc., are used for flavoring. Small trout and perch, with the addition of a few button mushrooms, are exceedingly good in puddings, and the fish mentioned for pies are excellent for this dish. Fish Rissoles. — Cut thin slices of any fish, or finely chop it ; sprinkle with catsup, cayenne pepper, shred lemon-peel, or any other savory addition preferred. Enclose portions of the fish between very thin paste, fasten the edges together, and fry the rissoles, like dough- nuts, till nicely browned ; they may be of any shape — rounds, stars, crescents, or triangles. Serve hot, decorated with a bunch of crisp parsley. Or line patty pans with a nice paste, put in the fish moistened with a little cream and bake in oven, for Fish Patties. Fish Salad. — Rub yolks of three eggs to smooth paste with a little salad oil ; add one teaspoon each salt and pepper, one table- spoon each made mustard and sugar, and lastly 'six tablespoons vinegar. Beat the mixture until light and just before pouring over the fish stir in lightly the frothed white of an egg. Put fish in dish with six tablespoons vinegar and stir half the aressine in with it ; spread remainder over the top and lay blanched lettuce leaves around tne edges to be eaten with it, or garnish with a row of sliced toma- toes. . Or arrange in a dish cold nsh of any kind and pour over it a mayonnaise made by beating gradually together raw yolks of eggs, lemon-juice, and Italian olive-oil ; season to taste, and, if preferred, color it green by empl(»ying spinach-iuice or bruised herbs. Propor-' tion according to quantity of fish. Decorate the dish with lumps of clear fish jelly, capers, gherkins, etc. Or pour over the fish a sauce made as follows : Chop together chervil, tarragon, cress and mus- tard leaves ; add pepper and salt, and mix together with enough olive-oil and vinegar to make it of the proper consistency ; garnish the dish with slices of lemon and cucumber, placed alternately, sprinkled with cayenne pepper and minced anchovy. A more simple salad is made by melting some fresh butter in a stewpan and adding lemon-juice, pepper, chopped shallot and parsley, and olive oil; pour over the nsh, strew crushed bay salt and grated lemon-rind on top before sending to table, and decorate with pickles. For a nice Salmon Salady cut cold boiled salmon into slices or pieces two inches long, and marinade by letting stand two or three nours in vinegar well seasoned with pepper, salt, a little salad oil andlihopped onion and parsley. Arrange lettuce leaves in bottom of salad dish and cover with Italian dressing, (scq Salads^, placing the salmon, bordering with a row of hard-boiled eggs in slices, in a ring on this, and fill in center with mayonnaise sauce. Sprinkle capers over all. Pike, blue-fish, flounders, etc., may be used in salads in same manner. The fish may be either fried or boiled, or 240 . FISH. remnants of cold used. Slices may be more neatly shaped before cooking, if cold fish is not used. • Fish Sandioiches. — Butter thin slices of bread on both sides, lay thin pieces of anchovy, tunny fish, sardine, smoked salmon, bloater, or other cured fish on half ; sprinkle some seasoning upon the tops, and place the other slices of bread upon them : lay the sand- wiches m a dish, and set them in a quick oven till the bread is nicely browned. The soft roe of a shad or herring, mashed and spread between bread-and-butter, and baked, is a very savory relish, rressed cavaire used in the same way is particularly good. Chopped hard-boiled eggs may be mixed with the fish and a little mayonnaise or any sauce preferred is a relished addition. Fish Canapes may also be classed with sandwiches and are prepared thus : Cut some rather thick slices of bread ; cut out a round from the center of each^ fry them in olive-oil or butter and place upon themminced anchovy^ tunny fish, cured salmon, sardine, or fresh shell-fish of any kind ; add seasoning, and some yolk of hard-boiled egg chopped fine, to- gether with any chepped pickles or herbs liked. Fish SouMe. — Pare eight good-sized potatoes and boil thirty minutes, drain the water from them, and mash very fine ; then mix thoroughly with a pint finely chopped, cooked salt fish. Add two tablespoons butter, salt and pepper, and three-fourths cup hot niilk or cream ; stir into the mixture two well-beaten eggs, and heap this in the dish in which it is to be served. Place in the oven for ten minutes. Beat the .whites of two eggs to stiff froth, and add a quar- ter teaspoon salt

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