Salmon Souffle

Ingredients

• 1 pt. of milk
• 2 tablespoons of flour
• 2 tablespoons of butter
• 1 teaspoon salt
• a little pepper
• a few drops onion juice
• 1 cup stale bread crumbs
• 1 can salmon
• beaten yolks of 3 eggs
• whites, beaten very stiff

Method

1. 1

   Make a white sauce of 1 pt. of milk, 2 tablespoons each of flour and butter, 1 teaspoon salt, a little pepper, and a few drops onion juice, cook, then add 1 cup stale bread crumbs, 1 can salmon, picked free from bones, and rubbed smooth with a silver fork, and beaten yolks of 3 eggs; beat all, then fold in whites, beaten very stiff; turn into buttered dish, and bake in pan over water in oven for 25 minutes.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 170. The excerpt below is the record exactly as published.

SALMON SOUFFLE.— Make a white sauce of 1 pt. of milk, 2 tablespoons each of flour and butter, 1 teaspoon salt, a little pepper, and a few drops onion juice, cook, then add 1 cup stale bread crumbs, 1 can salmon, picked free from bones, and rubbed smooth with a silver fork, and beaten yolks of 3 eggs; beat all, then fold in whites, beaten very stiflF; turn into "buttered dish, and bake in pan over water in oven for 25 minutes. — ^Mrs. E. Dittrich, 701 Wells' St., Chicago, 111. STEAMED SALMON.— 1 can salmon, chopped, 1 cup fine bread crumbs, 4 eggs, beaten in, 1 tabl^espoon chopped parsley, 1 tablespoon melted butter, salt, pepper, a touch of mace. Pour into buttered mould and steam 1 hr. — Mrs. E. Freeman, 3304 S. State St., Chicago, 111. 252 FISH SALMON TIMBOLE.— Mix together 2 eggs, 1 cup sweet milk, 1 cup cracker crumbs, 1 can salmon, salt, pepper and butter to suit the taste. Put into 8 or 10 cups, and steam for half an hr. Dressing. — 154 cups milk, when hot thicken with flour, and add butter, salt, and 1 tgg, or the yolks of 2, well beaten. — Mrs. Ella BosweU, 2628 S. State St., Chicago, 111. SALMON TURBOT.— Heat 1 pt. of milk and % cup of butter, stir in 1 cup of flour which has been mixed smooth in a little water. Salt and let cook until stiff, stirring to prevent burning. When cold, stir in 2 well-beaten eggs. Fill a baking-dish with a layer of the same, and salmon, alternately. Sprinkle a layer of rolled crack- ers on top, moisten with milk and put }i cup of butter in bits over all. Bake 20 minutes, and serve hot. — ^Mrs. E. D. Kelley, Win- netka, 111. SARDINES BAKED SARDINES.— Toast crustless slices of graham bread, and butter them. Put the drained sardines on a tin plate, squeeze over them a few drops of lemon juice, and sprinkle with fine crack- er crumbs. Set the plate in the oven, and bake the fish for 10 min- utes. Transfer the sardines to the toast, and keep hot while you make the following sauce: Strain J^ pt. of liquor from a can of tomatoes, and put into a porcelain-lined saucepan to heat. Rub together a teaspoonful of butter and 1 of flour, stir these into the tomato liquor, and, as the sauce thickens, add a J^ teaspoon of onion juice, and a teaspoon of granulated sugar, salt and pepper to taste. Boil up once, and pour over the sardines and toast. You may substitute white bread for brown, and omit the tomato sauce entirely. — Mrs. E. Freeman, 3304 State St., Chicago, 111. BROILED SARDINES.— Broil over hot coals for a minute or so,' turning them once. Put 2 fish on large slices of toast. Pour over a little hot oil which is left in the can. — Mrs. E. D. Kelley, Winnetka, 111. SARDINES IN CUPS.— Cut rounds of stale bread more than 54 an inch thick. Press a small cutter inside of the larger round, half way through the bread. Scrape out the crumbs from the inner round, leaving sides and bottom whole. Set upon the upper grat- COOK COUNTY COOK BOOK 253 ing of a 'hot oven, until crisped to a light brown. Turn, and toast the bottom of the cups; then butter well. Skin and head 8 sar- dines. Scrape to a smooth pulp, and mix with this sauce. Rub smooth a large tablespoonful of butter, and nearly as much flour, thin, with a few spoonfuls of boiling water, season with a teaspoon- ful of anchovy paste, and one of Worcestershire sauce; stir in the sardine pulp, and when it begins to bubble, fill the sardine cups, which should have been kept ht>t. Send around sliced lemon with them. — Mrs. Geo. W. Gaines, 3148 Groveland Ave., Chicago, 111. GRILLED SARDINES.— Cut as many strips of bread as you have sardines, making each piece a little longer and broader than the fish. Toast or fry these. Roll your sai;;dines in tgg, and then in line cracker crumbs, and fry to a light brown. Lay a sardine on each strip of toast, and garnish with lemon and parsley. — Mrs. L. C. Hiazlett, 111 E. Ohio St., Chicago, 111. ESCALLOPED SCALLOPS.— Parboil 1 pt. scallops and put into a baking-dish with 2 cups white sauce (milk thickened with flour and butter); cover with cracker crumbs and bake a nice brown. — Mrs. D. E. Gentry, Glencoe, 111. SCALLOPS. — Dry them after washing and trim away the beard and black parts, and roll in cracker dust, afterwards in egg and crumbs, mixed with pepper and salt, and drop them into boil- ing fat for a minute. — Mrs. C. J. JefTries, Winnetka, 111. CURRIED SCALLOPS.— Stew the scallops in just enough oyster liquor to cover them. Bring gradually to the boil, after which cook 2 minutes. Have ready in another vessel a white sauce, made by stirring into a tablespoon of hissing hot butter, a table- spoon of white flour and a teaspoon of curry powder; add to these when smooth the hot liquor from the scallops, a little at a time, stirring all in. Lastly, put in the scallops; boil 1 minute, and serve. Garnish with rice croquettes, serving these instead of plain boiled rice. Serve sliced lemons with this dish. — Mrs. H. E. Gillette. 1841 S. Wabash Ave., Chicago, 111. BAKED SHAD. — Remove the scales and entrails, leave on the heads and tails. Wash thoroughly and wipe dry. Fill with a dress- ing made of 1 cup of stale bread crumbs, 1 tablespoon of butter,

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