Lobster Souffle

Ingredients

• an ounce of butter
• two ounces of Vienna flour
• a gill of milk
• half a pound of cooked whiting
• the yolks of three eggs
• six oysters
• a gill of whipped cream

Method

1. 1

   Melt butter, mix with flour and milk until smooth.

2. 2

   Add whiting, pound, then add egg yolks, oysters, whipped cream, and whisked egg whites.

3. 3

   Pour into a buttered mold, cover, and steam for thirty-five minutes.

4. 4

   Serve with sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 75. The excerpt below is the record exactly as published.

Lobster Souffle ; Souffle d'homard. — Put an ounce of butter into a stewpan, with two ounces of Vienna flour ; mix well, and add gradually a gill of milk ; stir until perfectly smooth and thick, when remove from the fire and season with pepper, nutmeg, and salt. Take half a pound of cooked whiting, pass it through a sieve, and add this to the sauce. Pound well in a mortar, and add the yolks of 110 THE housewife's EEFEHEil three eggs, one at a time ; then six oysters which have been blanched and cut into halves or quai-ters ; and next stir in a gill of whipped cream

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