Fish Souffle

Ingredients

• 2 cups cooked salmon or other fish
• Y% cup soft stale bread crumbs
• Yg teaspoon salt
• Yg teaspoon paprika
• 3 egg yolks
• 3 egg whites
• 2 teaspoons lemon juice
• Yg teaspoon pepper

Method

1. 1

   Thoroughly rinse fish, remove bones and skin, separate into flakes, and add seasonings.

2. 2

   Cook bread crumbs in milk for 5 minutes, add fish and egg yolks beaten until thick and lemon-colored; then cut and fold in egg whites, beaten until stiff.

3. 3

   Turn into buttered dish, set in pan of hot water, and bake in moderate oven (350° F.) until firm.

4. 4

   Serve with Spanish Sauce.

Nutrition per serving

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 96. The excerpt below is the record exactly as published.

FISH SOUFFLE 2 cups cooked salmon or other fish Y% cup soft stale bread crumbs VY teaspoon salt Y cup milk Yg teaspoon paprika 3 egg yolks 2 teaspoons lemon juice 3 egg whites Thoroughly rinse fish, remove bones and skin, separate into flakes, and add seasonings. Cook bread crumbs in milk 5 minutes, add fish and egg yolks beaten until thick and lemon-colored; then cut and fold in egg whites, beaten until stiff. Turn into buttered dish, set in pan of hot water, and bake in moderate oven (350° F.) until firm. Serve with Spanish Sauce (p. 198). SALMON BOX Line bread pan, slightly buttered, with warm steamed rice (p. 64). Fill center with cold boiled salmon, flaked, and seasoned with salt, pepper, and a slight grating of nutmeg. Cover with rice and steam 1 hour. Turn on hot platter, surround with Egg Sauce II (p. 194). FISH 237 SALMON LOAF I 2 cups flaked cooked salmon 2 eggs, slightly beaten ¥g cup fine bread crumbs 1 tablespoon minced parsley 4 tablespoons butter Salt, pepper Combine ingredients. Steam 1 hour in buttered mold or bake in pan of hot water in moderate oven (375° F.). Serve hot or cold. SALMON LOAF II 1 cup cooked salmon 1 cup hot milk 1 tablespoon butter 2 eggs, well beaten 1 cup bread crumbs Salt Pepper Combine ingredients in order given. Press into buttered bread pan. Bake 30 minutes in moderate oven (350° F.). SALMON LOAF WITH CHEESE 2 cups cooked salmon, flaked 1 tablespoon melted butter 1% cups grated cheese % teaspoon salt 1 egg, well beaten Few grains pepper 3 tablespoons milk Cracker or bread crumbs Combine ingredients, using crumbs enough to obtain stiff mixture. Shape in loaf in baking pan. Cover with buttered crumbs and bake in moderately hot oven (375° F.) until golden brown. Serve hot or cold. TUNA LOAF Substitute tuna in Salmon Loaf I or II and add 1 tablespoon pimiento cut in tiny pieces. SPICED SALMON 2 cups canned or cooked salmon Y% teaspoon allspice berries 1 cup vinegar 8 peppercorns 1 teaspoon whole cloves 14 teaspoon salt Rinse salmon thoroughly with hot water. Remove skin and bones. Combine other ingredients. Bring to boiling point, pour on fish, cover, and let stand 2 hours. Drain and separate into flakes. 238 THE BOSTON COOKING-SCHOOL COOK BOOK SALT FISH CREAMED SALT CODFISH Shred 1 cup fish with 2 3-tined forks and soak several hours in lukewarm water, the time depending upon hardness and saltness of fish. To freshen fish quickly, cover with cold water. Heat to boiling point, and pour off water; repeat until fish tastes fresh. Drain, and add 14 cups White Sauce (p. 191). Just before serving add 1 beaten egg. Garnish with slices of hard-cooked eggs. FISH BALLS 1 cup salt codfish 1 egg, well beaten 21% cups potatoes V4 tablespoon butter Y% teaspoon pepper

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