Savoury Haddock Souffles

Ingredients

• 2 table-sps. whipped cream
• 2 eggs
• Seasoning.
• 1 cupful cooked smoked haddock
• 2 table-sps. white sauce
• or 1 oz. butter.

Method

1. 1

   Pick the haddock free from skin and bone and chop it finely.

2. 2

   Pound it in a mortar or basin with the white sauce or butter and yolks of eggs, then rub it through a sieve.

3. 3

   Put the purée into a basin, season to taste, and stir in the whites of the 2 eggs beaten to a stiff froth, and the whipped cream.

4. 4

   Half fill some greased china or paper souffle cases with the mixture and bake them in a moderate oven until well risen and lightly-browned.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 817. The excerpt below is the record exactly as published.

Savoury Haddock Souffles (Souffles de Merluche Fume) 2 table-sps. whipped cream. 2 eggs. Seasoning. 1 cupful cooked smoked haddock. 2 table-sps. white sauce or 1 oz. butter.

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