Petits Souffles au Thon

Ingredients

• 4 oz. preserved tunny-fish
• 6 boned anchovies
• 1 hard-boiled egg
• 3 boned sardines
• 2 foz. grated cheese
• 3 tablespoonfuls cream
• 1£ oz. butter
• 4 tablespoonfuls reduced bechamel (No. 202)
• 1 oz. panurette or bread-crumbs
• pepper and cayenne
• 1 white of egg
• 8 china or paper souffle cases

Method

1. 1

   Pound in a mortar the tunny-fish, anchovies, and sardines, add an ounce of grated cheese, one tablespoonful of cream, two tablespoonfuls of well-reduced bechamel sauce, hard-boiled egg, and the butter; work well till smooth, season with a little pepper and a pinch of cayenne.

2. 2

   Rub through a wire sieve, and fill the souffle cases previously buttered three-parts full.

3. 3

   Put them on a baking-tin, and bake in a quick oven for ten minutes.

4. 4

   In the meantime, put one and a half ounce grated cheese, the remainder of the cream and bechamel sauce, panurette or bread-crumbs, and white of egg well beaten in a small stewpan; add a pinch of cayenne, and stir over the fire for a few minutes, so as to get it thoroughly hot; put a tablespoonful of this into each of the partly-baked souffles, return to the oven for another five minutes to brown the surface, dish up, and serve very hot.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 499. The excerpt below is the record exactly as published.

Petits Souffles au Thon. — 4 oz. preserved tunny-fish, 6 boned anchovies, 1 hard-boiled egg, 3 boned sardines, 2 foz. grated cheese, 3 tablespoonfuls cream, 1£ oz. butter, 4 tablespoonfuls reduced bechamel (No. 202), \ oz. panurette or bread-crumbs, pepper and cayenne, 1 white of egg, 8 china or paper souffle cases

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