Souffle de Merlan

Ingredients

• 2 small or 1 large whiting
• 2 oz. flour
• 3 oz. butter
• 1 pint milk
• 1 gill cream
• 1 teaspoonful anchovy essence
• 4 eggs
• pepper
• salt

Method

1. 1

   Skin the fish, free it from bones, and chop the fillets finely or pound in a mortar.

2. 2

   Butter a souffle tin, fasten a well-buttered paper band round the top, sprinkle the inside with brown bread-crumbs.

3. 3

   Put the remainder of the butter into a stewpan, when hot stir in the flour, cook a little without browning; add the milk, stir briskly until smooth, then add the cream, cook a little longer, stirring all the while; remove from the fire, cool a little, work in the yolks of eggs, anchovy essence, and lastly the fish.

4. 4

   Mix well, season with pepper and salt.

5. 5

   Whisk the whites of eggs to a stiff froth, add this to the mixture, pour it into the mould, and bake in a moderate oven for about forty minutes.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 183. The excerpt below is the record exactly as published.

Souffle de Merlan. — 2 small or 1 large whiting, 2 oz. flour, 3 oz. butter, \ pint milk, 1 gill cream, 1 teaspoonful anchovy essence, 4 eggs, pepper and salt

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