Fish Souffle

Ingredients

• a sea-bass weighing 3 lbs.
• two quarts of water
• two sliced onions
• one sliced carrot
• four sprigs of parsley
• one bunch of celery
• one bay-leaf
• two cloves
• four whole peppers
• one-half table-spoonful of salt
• two gills of vinegar
• one-half table-spoonful of butter
• one-half table-spoonful of flour
• one-half pint of rich cream
• one teaspoonful of salt
• two pinches of pepper
• the yolks of six eggs
• the six whites well beaten

Method

1. 1

   Cook fish in court-bouillon for twenty minutes.

2. 2

   Remove fish, sieve the meat.

3. 3

   Cook butter and flour, add cream and seasonings.

4. 4

   Cool, mix in egg yolks and beaten whites.

5. 5

   Bake in a buttered mold for fifteen minutes.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 396. The excerpt below is the record exactly as published.

Fish Souffle.- — Cook a sea -bass weighing 3 lbs. in a court-bouillon made as follows : Into the fish- kettle put two quarts of water, two sliced onions, one sliced carrot, four 23 sprigs of parsley, one bunch of celery, one bay-leaf, two cloves, four whole peppers, one - half table - spoonful of salt, and two gills of vinegar. Cook twenty minutes. Add the fish, which has been previously washed and dried in a napkin, and cook for twenty minutes longer over a moderate fire. Remove the fish, pick out all skin and bones, and pass the meat through a sieve. Put into a saucepan one- half table - spoonful each of butter and flour ; stir and cook for about four minutes. Add slowly, stirring con- stantly, one-half pjnt of rich cream, seasoned with one teaspoonful of salt and two pinches of pepper. Cook three minutes, then add the fish, mixing thoroughly. Cool the mixt- ure in a bowl before adding the yolks of six eggs ; mix well, add the six whites well beaten

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