Salmon Souffle

Ingredients

• two tablespoonfuls of butter
• one tablespoonful of flour
• one cup of warm milk
• the yolk of one egg
• one cup of salmon flaked
• a tablespoonful of cream
• a tiny bit of essence of anchovy
• pepper to season
• the white of one egg beaten until stiff and dry

Method

1. 1

   Melt butter in a saucepan without browning.

2. 2

   Add flour, stir until blended, then pour in warm milk.

3. 3

   When thickened and smooth, add egg yolk, flaked salmon, cream, essence of anchovy, and pepper.

4. 4

   Mix well, fold in beaten egg white, and fill ramekins or wooden dish three-quarters full.

5. 5

   Put in a bag and brown in a quick oven.

6. 6

   Serve very hot.

As published

This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 15. The excerpt below is the record exactly as published.

Salmon Souffle. — Put two tablespoonfuls of butter in a saucepan and melt without browning. Add one tablespoonful of flour, stir until blended, then pour in one cup of warm milk. When thickened and smooth, add the yolk of one egg, one cup of salmon flaked, a tablespoonful of cream and a tiny bit of essence of anchovy and pepper to season. Mix carefully and well, fold in the white of one egg beaten until stiff and dry

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