Fish Souffle to Bake in Shells
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Serve hot for lunches.
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 31. The excerpt below is the record exactly as published.
Fish Souffle to Bake in Shells. Prepared the same as for turbot, only you mix fish and dressing (after cooking) with one small cup of fine rolled cracker, with a fork. Fill the shells or cups (butter them first) with the fish; sprinkle top with cracker, dampen with sprinkle of milk
Cook this with the app: pantry check, scaling, and the assistant.