Petites Soufflees de Merlan

Ingredients

• Put one and a half ounces of butter
• one and a half ounces of fine flour
• half a teaspoonful of essence of anchovy
• a pinch of salt
• a dust of cayenne
• two raw yolks of eggs
• mix with one and a half gills of cold milk
• four and a half ounces of pounded or very finely chopped whiting
• three whites of eggs whipped stiffly

Method

1. 1

   Mix butter, flour, essence of anchovy, salt, cayenne, and yolks of eggs.

2. 2

   Stir in cold milk and cook until boiling.

3. 3

   Remove from heat, add cream and whiting, then fold in whipped egg whites.

4. 4

   Fill oiled paper cases and bake for 15 minutes.

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 23. The excerpt below is the record exactly as published.

Petites Soufflees de Merlan. ( By kind permission of lA-RS. A. B. Marshall.) Put one and a half ounces of butter in a stewpan with one and a half ounces of fine flour, half a teaspoonful of essence of anchovy, a pinch of salt, a dust of cayenne, and two raw yolks of eg'gs ; mix with one and a half gills of cold milk, and stir altogether over the fire until the mixture boils ; remove from the fire, mix into it a dessertspoonful of cream or milk, and four and a half ounces of pounded or very finely chopped whiting (raw) : then mix in carefully three whites of eggs whipped stiffly

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