Souffle de Merluche Fumée

Ingredients

• A dried Haddock
• One ounce of Butter
• Three Eggs
• Pepper
• Salt
• Nutmeg
• One gill of Cream

Method

1. 1

   Scald and bake the haddock, take half a pound of the meat free from skin and bones, pound it in a mortar with one ounce of butter, rub this through a hair-sieve, then put it into a basin, add the yolks of eggs one by one and mix well, stir in the cream whipped, a little pepper, salt, and grated nutmeg.

2. 2

   Whip the whites of eggs to a stiff froth and stir in very lightly.

3. 3

   Pour this mixture into a ramequin case and bake about ten minutes.

4. 4

   Serve very hot.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 61. The excerpt below is the record exactly as published.

Souffle de Merluche Fum^a Ingredients, A dried Haddock. One ounce of Butter. Three Eggs. Pepper, Salt, Nutmeg. One gill of Cream

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