Fish Soufflé

Ingredients

• 1 lb. of white fish
• 2 oz. of flour
• 1 oz. of butter
• 1 gill of fish stock or water
• 3 eggs
• 0.5 gill of cream
• 1 pint of white fish sauce
• Red pepper or parsley

Method

1. 1

   Boil the water and butter, add flour, heated and sieved, and beat till thickened.

2. 2

   Wipe and scrape fish from the bone; pound it with the panard, eggs, and seasonings, and rub through a wire sieve.

3. 3

   Stir in the cream and turn into a plain mould, greased and dusted with rice-flour.

4. 4

   Steam the fish soufflé very gently till firm, about one hour.

5. 5

   Turn out and coat with the sauce.

6. 6

   Decorate to taste, and serve.

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 6. The excerpt below is the record exactly as published.

i lb. of white fish. ' {2 oz. of flour. 1 oz. of butter. 1 gill of fish stock or water. 3 eggs. ^ gill of cream. Coating. — | pint of white fish sauce. Qamisk. — Red pepper or parsley. Panard.— Boil the water and butter, add flour, heated and sieved, and beat till thickened. [ 33 ] Wipe and scrape fish from the bone ; pound it with the panard, eggs, and seasonings, and rub through a wire sieve. Stir in the cream and turn into a plain mould, greased and dusted with rice-flour. Steam the fish souffl

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