Souffle de Saumon
From High-class cookery recipes, 1897
Presented as published in 1897. 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
No method was recorded for this recipe.
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
Cook this with the app: pantry check, scaling, and the assistant.