Souffle de Saumon

Ingredients

• Half a pound of Salmon
• Two ounces of Vienna Flour
• One ounce of Butter
• One gill of White Sauce
• Two Anchovies, boned and washed
• One ounce of live Spawn
• Three Eggs
• One gill of half-whipped Cream
• Salt and Cayenne

Method

1. 1

   Shred the raw salmon and the two anchovies, pound them in a mortar, and rub them through a hair-sieve.

2. 2

   Put the butter and flour into a stewpan, and mix well together over the fire; add the white sauce, and stir till it thickens and the flour is cooked.

3. 3

   Now put this sauce and the salmon into a mortar with the spawn, salt, cayenne, three eggs added one at a time, and the whipped cream; pound all well together.

4. 4

   Butter your mould, put in the mixture, cover with a buttered paper, and steam very gently for about three-quarters of an hour.

5. 5

   Turn it out onto a hot dish, and serve with any good fish sauce poured over it.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 16. The excerpt below is the record exactly as published.

Souffle de Saumon. Ingredients, Half a pound of Salmon. Two ounces of Vienna Flour. One ounce of Butter. One gill of White Sauce. Two Anchovies, boned and washed. One ounce of live Spawn. Three Eggs. One gill of half-whipped Cream. Salt and Cayenne

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