Souffle of Smoked Finnan Haddock

Ingredients

• 8 ounces of haddock
• 2 tablespoonfuls of cold Bechamel
• 1 ounce of butter
• 2 egg yolks
• yi gilt of whipped cream
• salt
• cayenne
• grated nutmeg
• 2 egg whites
• some small baked tartlet crusts
• bake in a medium oven for 10 minutes

Method

1. 1

   Pound fine in the mortar 8 ounces of haddock, add 2 tablespoons of cold Bechamel, 1 ounce of butter and 2 egg yolks and then rub through a fine sieve.

2. 2

   Put the forcemeat into a bowl, incorporate 1/2 gill of whipped cream, season to taste with salt, cayenne and grated nutmeg and add the 2 egg whites whipped to a stiff froth.

3. 3

   Have ready some small baked tartlet crusts, fill them 2/3 of their height with the haddock preparation, butter the top lightly with melted butter and bake in a medium oven for 10 minutes.

As published

This recipe was extracted from "Dainty dishes" (1903) by Adolphe Meyer, page 7. The excerpt below is the record exactly as published.

Souffle of Smoked Finnan Haddock. Pound fine in the mortar 8 ounces of haddock, add 2 tablespoonfuls of cold Bechamel, i ounce of butter and 2 egg yolks and then rub through a fine sieve. Put die forcemeat into a bowl, incorporate yi gilt of whipped cream^ season to taste with salt, cayenne and grated nutmeg and add the 2 egg whites whipped to a stiflF froth. Have ready some small baked tartlet crusts, fill them ^ of dieir height with the haddock preparation, butter the top lightly with melted butter and bake in a me- dium oven for lo minut

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