Souffle de Morue
From A guide to modern cookery, 1909
Serves 1
Take either Icelandic or Newfoundland morue for this dish.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 201. The excerpt below is the record exactly as published.
SOUFFLE DE MORUE Finely pound one-quarter Ib. of freshly poached and flaked morue, and add thereto, little by little, two tablespoonfuls of hot and very thick Béchamel sauce. When the paste is very smooth, season it; put into a saucepan, heat it, and add the yolks of three eggs, and four whites beaten to a stiff froth
Cook this with the app: pantry check, scaling, and the assistant.