Fish Souffle (Souffle de Poisson)

Ingredients

• 6 oz. cooked white fish
• 1 oz. butter
• 1 oz. flour
• 1 gill milk or fish stock
• 2 yolks of eggs
• 3 whites of eggs
• A pinch of nutmeg or mace
• Grated lemon rind
• Pepper and salt

Method

1. 1

   Melt butter, mix with flour, add milk or stock until thick.

2. 2

   Combine with fish, seasonings, and yolks.

3. 3

   Fold in beaten egg whites, pour into a greased mold, cover, and steam until firm.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 189. The excerpt below is the record exactly as published.

Fish Souffle (Souffle de Poisson) 6 oz. cooked white fish. 1 oz. butter. 1 oz. flour. 1 gill milk or fish stock. 2 yolks and 3 whites of eggs. Sauce — White, anchovy, or hollandaise. A pinch of nutmeg or mace. Grated lemon rind. Pepper and salt. Weigh the fish free from skin and bone, and scrape it down finely with a knife. Melt the butter in a saucepan, add the flour and mix until smooth with a wooden spoon. Then pour in the milk or fish stock, and stir until the mixture is thick and begins to draw away from the sides of the sauce- pan. Put this thick sauce or panada into a mortar with the fish, seasonings, and yolks of eggs. Pound well together, and rub through a fine wire sieve, scraping the sieve well underneath. Beat up the whites of eggs to a stiff froth, and stir them lightly, but thoroughly, into the fish mixture with an iron spoon. Pour all into a well-greased mould or souffle tin, cover with greased paper, and steam slowly until firm to the touch. When ready, lift the souffle from the pan and let it stand 2 minutes. Turn out carefully on to a hot dish, and pour the sauce round. Serve quickly, as it soon falls. Time to steam, about f hour. Sufficient for 3 or 4 persons. 361. Fish Souffle, Baked 6 oz. cooked fish. 4 oz. cooked potato. 2 oz. butter. \ gill milk or cream. 2 eggs. Grated lemon rind. Pepper and salt. Free the fish from all skin and bone, then weigh it and chop it finely. Sieve the potato, which must be very dry and mealy. Put the butter and milk into a saucepan, and when boiling add the sieved potato. Beat with a wooden spoon until very light and creamy, then add the fish, yolks of eggs and seasoning, and beat again. Whip up the whites of eggs to a stiff froth, and stir them lightly in at the last with an iron spoon. Pour FISH 119 the mixture into a greased pie dish or souffle dish, and bake in a moderate oven about | hour. The souffle must be nicely browned and well risen. Serve at once, and in the dish in which it waa baked. Time, about | hour to bake. Sufficient for 3 or 4 persons. 362. Fish and Potato Souf&6s 1 cupful cooked fish. 2 or 3 table-sps. good white sauce. Seasoning. 1 cupful cooked potato. 1 table-sp. milk or cream. 1 egg- A pinch of nutmeg. Grated Parmesan. Use any tender white fish and break it into flakes or small pieces free from skin and bone. Take 5 or 6 small souffle dishes, grease them, and put a little fish at the foot of each. Next pour in some good white sauce, such as bechamel or veloute, and enough to moisten the fish. Then sieve the potato, which must be very dry and mealy, and heat it in a saucepan with the butter and a table- spoonful of milk or cream. Beat well until per- fectly smooth, and season with white pepper, salt, and a pinch of nutmeg. Now stir in the yolk of egg, and lastly, and very lightly, the white of egg beaten to a stiff froth. Fill up the souffle cases with this potato pur6e, sprinkle grated Parmesan over the top, and bake in a moderate oven until risen and nicely browned. Then serve at once. Note. — If preferred, this may be cooked in one large souffle dish. Time to bake, 15 minutes. Sufficient for 4 or 5 souffles. 363. Potato and Fish Timbale (Timbale de Poisson) \ lb. cooked potato. I yolk of egg. 1 oz. butter. 2 table-sps. grated cheese. Seasoning. 2 table-sps. white bread- crumbs. £ lb. cooked fish. 2 table-sps. white sauce. 1 tea-sp. chopped pars- ley. Sieve the potatoes, add to them the butter melted, the yolk of egg, cheese, and seasonings. Mix well together, and if not sufficiently moist add a very little milk. Butter a basin or plain mould, and sprinkle it with the bread-crumbs. Line the bottom and sides with the potato mixture, keep- ing back a little for the top. Then remove all skin and bone from the fish, mix it with the white sauce, and add parsley and seasoning to taste. Hard-boiled egg cut in pieces, oysters, anchovy, or mushrooms may be added. The mixture must not be too moist. Put it into the prepared mould, and cover with the rest of the potato mixture. Make the top very smooth with a knife. Bake in a moderate oven until nicely browned and firm to the touch. Place a hot dish on the top, invert the mould, and let it stand a few minutes. Then care- fully withdraw the mould. Serve plain or with some thin fish sauce poured round. Time to bake, 40 minutes. Sufficient for 3 or 4 persons. PART VI SOME MORE ELABORATE FISH DISHES 364. Eels a la Poulette 2 lbs. eels. 1 or 2 onions. 2 bay-leaves. 1 or 2 sprigs of parsley. 1 gill vinegar. 1 gill white wine. 1 pt. cold water. (Anguilles a la Poulette) 1| oz. butter. 1 oz. flour. 2 yolks of eggs

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