Souffle of Cooked Fish

Ingredients

• 4d haddock
• 0.5 oz. butter
• 0.5 oz. flour
• enough of the stock
• a little milk
• 2 eggs

Method

1. 1

   Boil, skin, and rub haddock through a sieve.

2. 2

   Make a batter with butter, flour, stock, and milk.

3. 3

   Bring to boil, remove from fire, add pepper and salt, then yolks of eggs, followed by fish.

4. 4

   Fold in whipped egg whites and steam gently for half an hour.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 33. The excerpt below is the record exactly as published.

Soufflo of Cooked Fish. Boil, skin, and rub a 4d haddock' through sieve. Make a batter not too thick Avith h oz. butter, ^ oz. flour, and enough of the stock in Avhich fish Avas boiled, Avith a little milk added. Bring to the hoil. Take pan off fire, add pepper and salt, drop in the yolks of 2 eggs

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