Salmon Souffle

Ingredients

• 2 ozs. of butter
• 2 ozs. of flour
• a pint and a half of rich milk
• the beaten yolks of three eggs
• a teaspoonful of tarragon vinegar
• 3 ozs. of cold boiled (or canned) salmon

Method

1. 1

   Mix butter and flour in a saucepan over heat.

2. 2

   Add milk and bring to a boil.

3. 3

   Stir in beaten yolks, pepper, salt, cayenne, and tarragon vinegar.

4. 4

   Remove from heat and mix in salmon paste made with egg whites.

5. 5

   Pour into a greased tin, top with breadcrumbs and butter, and bake for thirty minutes.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 399. The excerpt below is the record exactly as published.

Salmon Souffle. — Mix 2 ozs. each of butter and flour together in a small saucepan, and set over the fire; add a pint and a half of rich milk, let come to a boil, stir in the beaten yolks of three eggs, with pepper, salt, a dash of cayenne, and a teaspoon- ful of tarragon vinegar. Take from the fire, and mix in carefully 3^ ozs. of cold boiled (or canned) salmon, which has been picked free of bone and skin, and rubbed to a paste with the stiffly beaten whites of the eggs. Turn the souffle into a greased tin or souffle-case, dredge the top with grated bread-crumbs, lay over bits of butter, and set into the oven to bake for thirty minutes. Souffle Pudding-. — Melt 1 oz. of butter in a stewpan, stir in */z oz. of flour and 1 oz. of sifted sugar; mix well together, add a gill of milk, and stir over the fire with a wooden spoon until it boils and is thick. Take the stewpan off the fire, beat up the yoflcs of three eggs with half a tea- spoonful of extract of vanilla, and stir a little at a time into the paste. 355 Spinach Souffle SOUPS Stock Put a small pinch of salt to the whites of four eggs, whip them as stiff as possible, and stir lightly into the pud- ding, which pour immediately into the prepared mould. Have ready a saucepan with enough boiling water to reach a little way up the tin, which is best placed on a trivet, so that the water cannot touch the paper band. Let the pudding steam very gently for twenty minutes, or until it is firm in the middle and will turn out. Serve with any dainty sauce. Spinach Souffle. — Take half a peck of spinach, pick it over, wash well, drain, and put into a saucepan without water ; sprinkle with salt, and let steam fifteen minutes; take up, chop, and press through a col- ander ; add two table - spoonfuls of cream, the yolks of four eggs, a salt- spoonful of black pepper, and a dash of cayenne, with the beaten whites of five eggs. Butter a souffle-case, and turn the mixture in. Cover the top with grated bread-crumbs and bits of butter, and bake in a hot oven. Serve with egg sauce. Asparagus or green pease may be used in making this souffle, in place of the spinach. Strawberry Souffle. — Sprinkle the berries with sugar ; place on the ice and let it stand several hours. Mean- while put a pint and a half of milk in a double boiler, and when it comes to a boil add two table - spoonfuls of sugar, a pinch of salt, and two beaten eggs ; flavor with vanilla. Set away to cool. Just before serving, whip to a froth half a pint of cream. Pour the custard over the chilled berries, and place the cream on top of the cus- tard. Tomato Souffle. — Take half a pint of tomato pulp that has been rubbed through a sieve, I oz. of butter

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