Salmon Souffle

Ingredients

• Milk, 1 cup
• Eggs, 2
• Bread crumbs, 6 tablespoons
• Salt and pepper
• Butter, 1 tablespoon
• Salmon, i/, large can

Method

1. 1

   Heat milk with bread crumbs to the scalding point, remove from fire and add butter, salt, pepper and the two eggs slightly beaten.

2. 2

   Return to the fire a moment till butter is melted, then add the fish flaked fine, pour all in buttered baking dish and bake till light and slightly browned.

3. 3

   Serves four persons.

4. 4

   May be made equally well with tuna fish.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 64. The excerpt below is the record exactly as published.

butter, 1 tablespoon. Salt and pepper. Sifted flour, 3 tablespoons. Minced parsley, 1 tablespoon. Egg, 1. Cream. 1 cup. Cracker dust. Mince the lobster fine, add the salt, pepper and parsley. Stir into the cream, the butter and flour. Mix thoroughly and let boil up once, then cool. When cold mix with the lobster and form into chops, roll in egg and cracker dust and fry in hot lard. Drain, stick a claw in each and serve on a napkin garnished with cress and lemon quarters. SCALLOPED OYSTERS. Oysters, 1 quart. Eggs, 2. Milk, 1 pint. Pepper and Salt, Butter, 1 scant cup. Crackers, 20. Stir tii-other milk, beaten eggs, butter, seasoning and crackers rolled fine. Add oysters and then liquor and mix all well together. Bake in buttered baking dish % of an hour or until light brown. Don't Worry. 144 FISH. SCALLOPED SCALLOPS. Scallops, 1 pint. Melted butter, V2 cup. Cracker crumbs, 1 cup. Salt and pepper. Bread crumbs, y2 CUP- Cream, 6 tablespoons. Wash and pick over the scallops. Mix the crumbs well with the butter and put a layer of them in a buttered baking- dish, cover with a layer of scallops, season and add half the cream. Repeat, cover with crumbs and bake 25 minutes in a moderate oven. DEVILLED SCALLOPS. Scallops, 1 pint. Flour, 3 tablespoons. Butter, 2 tablespoons. Lemon juice, 1 tablespoon. Salt and cayenne. Cream, % cup. Egg yolks, 2. Buttered crumbs. Pour boiling water over the scallops and let stand 3 minutes, drain and cut in quarters. Melt the butter and blend with it the flour, salt and cayenne till smooth. Add the lemon juice and cream and stir until it boils. Let it boil 3 minutes. Remove from fire and add egg yolks, beaten smooth, and prepared scallops. Put into buttered shells or ramekins, cover with buttered crumbs and bake until brown. SALMON CUTLETS. Salmon cutlets. Vinegar. Salt. Parsley. Cut the cutlets into slices 3/4 of an inch thick. Then drop into cold water to which a teaspoon of salt and a tablespoon of vinegar for every quart has been added. When the water is boiling hard the cutlets are done. Serve garnished with parsley. FRIED SCALLOPS. Scallops. Cracker crumbs. Oil and Vinegar. Yellow corn meal. Rinse the scallops thoroughly and dry them on a clean cloth. Dip them in a little oil and vinegar, then roll in fine cracker crumbs, again in oil and vinegar and then in the corn meal. Fry in deep, hot fat until a golden brown. FISH. 145 CODFISH BALLS. Cut-up potatoes, 1 quart. Butter size of a large egg. Flaked codfish, 1 pint. Egg, 1. Pare potatoes and cut in thick slices, strip dry salt cod from the bone into thin pieces, cover both with water and leave to soak over night. In the morning pour off water, put potatoes to boil until soft but not mushy. Pick over codfish and reject any hard bits. "When potatoes are done drain them and with a large silver fork beat potatoes and fish together. Beat in the butter and when the mixture is a little cool add the well beaten egg and season- ins. When smooth and light mold into round or oval shape, fry in deep, hot lard. Do not dip in egg and crumbs. Bay State. SALMON SOUFFLE. Milk, 1 cup. Eggs, 2. Bread crumbs, 6 tablespoons. Salt and pepper. Butter. 1 tablespoon. Salmon, i/, large can

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