Souffle d’ Eperlans

Ingredients

• 12 medium-sized smelts
• 1 small whiting
• 1 tablespoonful well-reduced bechamel sauce
• 1 white of egg
• 1 truffle
• 1 oz. butter
• { gill cream
• seasoning
• {No. 229)

Method

1. 1

   Wipe smelts, remove fillets, and pound with whiting.

2. 2

   Mix with bechamel and season.

3. 3

   Incorporate egg white and strain.

4. 4

   Whip cream and mix in.

5. 5

   Grease a mould, decorate with truffle slices, fill with mixture, and poach.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 185. The excerpt below is the record exactly as published.

1 oz. butter, remoulade sauce (No. 285). Prepare about 1 oz. very thin pancakes, spread one side of half the pancakes with whiting forcemeat, well seasoned and mixed with a little cream ; cover each with a pancake like a sandwich, press lightly, and cut into triangles or the shapes of half-hearts. Split the smelts longways, take out the bones, leaving the heads, but remove the eyes from them. Mix the remaining forcemeat with some chopped truffle, and fill the inside of the smelts with this. Cover one side of each triangle of pancake with a layer of forcemeat, place on them the smelts rolled up. Stand on a buttered baking-sheet or saute-pan, DRESSED FISH AND FISH ENTREES ( HOT) 239 cover with buttered paper, cook in a slow oven for fifteen minutes, dish up, garnish with prawns, and serve with Remoulade sauce. 577. JEperlans farcis a la JPouraine {Stuffed Smelts, Pouraine Style). — Select about twelve large smelts, clean them, and make an incision the whole length of the fish and remove the centre bone. Fill them with whiting forcemeat (No. 400) mixed with six finely chopped mushrooms and chopped parsley. Close them up neatly, dip each in flour and range on a well-buttered dish ; pour over some melted butter, and bake in a hot oven for fifteen minutes. Dish up, cover with sauce bechamel (No. 203). Brown the surface in the oven or under a salamander, garnish with lemon quarters and parsley. 578. Souffle d’ JEperlans. — 12 medium-sized smelts, 1 small whiting, 1 tablespoonful well-reducedbechamel sauce {No. 203), 1 white of egg, 1 truffle, \ oz. butter, { gill cream, seasoning , Joinville sauce, {No. 229)

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