Souffle of Bloater, Irish Fashion

Ingredients

• 4 bloaters
• 4 good-sized peeled potatoes
• 4 ounces of butter
• the yolks of 6 eggs
• the 6 egg whites
• some small entree cases
• bake in a mild oven for 12 or 15 minutes

Method

1. 1

   Free 4 bloaters from skin and bones and chop the fillets rather fine.

2. 2

   Cook 4 good-sized peeled potatoes in lightly salted water and mash them fine; add 4 ounces of butter, the yolks of 6 eggs and the chopped bloaters.

3. 3

   Season to taste, then whip the 6 egg whites to a stiff froth and gently incorporate to the potatoes.

4. 4

   Fill some small entree cases with this preparation, smooth and lightly butter the surface and bake in a mild oven for 12 or 15 minutes.

As published

This recipe was extracted from "Dainty dishes" (1903) by Adolphe Meyer, page 8. The excerpt below is the record exactly as published.

ouf- fle OF Bloater, Irish Fashion. Free 4 bloaters from skin and bones and chop the fillets rather fine. Cook 4 good-sized peeled potatoes in lightly salted 28 water and mash them fine ; add 4 ounces of butter, the yolks of 6 eggs and the chopped bloaters. Season to taste, then whip the 6 egg whites to a stiff froth and gently ihcorpbrate to the potatoes. ^ill some, small entree cases with this preparation, smooth and lightly butter the surface and bake in a mild oven for 12 or 15 minutes. Souffle de Homard a l'Americaine — ^Lobster Souf- fle A l'Americaine. Pound fine in the mortar the shell of a good-sized lobster. Heat in a saucepan 3 ounces of butter, add i small carrot and i onion cut fine, smother lightly and then add the pounded lobster shell ; stir for a few minutes, moisten with i gill of white wine and i pint of Tomato sauce, cook for 10 minutes, remove the scum, add i pint of Veloute, cook for 15 minutes longer and then strain and press through the etamine cloth. Reduce this sauce rather thickly, season highly and bind with 4 ^Sg yolks. Cut the lobster meat in small squares and add it to the sauce. Whip 6 egg whites to a stiff froth, incor- porate them gently with the lobster preparation, fill into small entree cases and cook in a mild oven. Souffle d'Ecrevisses a la Nantua — Crayfish Souffle^ Nantua Style. Proceed as for Lobster SoufHe, but instead of lobster shell use crayfish shells and all Bechamel instead of To- mato sauce. Cut the cra3rfish tails in small pieces and add some truffles cut in small squares. Petits Souffles aux Huitres — ^Small Souffles OF Oysters. Cook in their own juice 3 doz. oysters and then drain. Reduce the juice with i pint of Bechamel, bind with 4 egg yolks and season to taste. Remove the belly part from the oysters, cut them in 3 or 4 pieces, according to size, and add to the sauce. : Whip the whites of the 4 eggs to a stiff froth and 24 gently blend the latter with the above preparation. Then fill with it some small entree cases

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