Petits Souffles de Saumon d'Indienne

Ingredients

• | lb. cooked salmon
• 1 teaspoonful of curry powder
• 1/2 teaspoonful curry paste
• 2 oz. butter
• 2 small tomatoes
• 2 small onions
• ^ pint fish stock
• 1 oz. anchovy paste
• 1 dessertspoonful chutney
• •§• teaspoonful aromatic seasoning
• ^ oz. gelatine
• 1/2 gill cream
• cochineal
• 10 to 12 small souffle cases

Method

1. 1

   Melt the butter in a small saute-pan, and fry the onions, previously peeled and sliced; when slightly coloured, add the curry powder and cook for a few seconds.

2. 2

   Then add the sliced tomatoes, curry paste, anchovy paste, and seasoning.

3. 3

   Moisten with fish stock and let simmer for ten minutes.

4. 4

   Add the finely minced fish and chutney, dissolve the gelatine with a little water, add it to the mixture and rub through a fine sieve.

5. 5

   Add a few drops of cochineal for color if desired.

6. 6

   Whip up the cream and mix with the puree when cool.

7. 7

   Fasten a paper band around each souffle case, fill with the preparation, and stand them in a tin on the ice until required.

8. 8

   Remove the paper bands, ornament the tops with anchovy butter, garnish with fresh parsley, and serve.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 201. The excerpt below is the record exactly as published.

Petits Souffles de Saumon d VIndienne. — | lb. cooked salmon, 1 teaspoonful of curry powder, \ teaspoonful curry paste, 2 oz. butter, 2 small tomatoes, 2 small onions, ^ pint fish stock, oz. anchovy paste, 1 dessertspoonful chutney, •§• teaspoonful aromatic seasoning , ^ oz. gelatine, \ gill cream, cochineal, 10 to 12 small souffle cases

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