Haddock soufflé

The "Queen" Cookery Books. No.9. Sala... · S. Beaty-Pownall · 1905
Source
The "Queen" Cookery Books. No.9. Salads, Sandwiches, and Savories.
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (5)
Instructions (6)
  1. Pick the flesh from a small, boiled Finnon haddock (or half a large one will do).
  2. Pound it with 1oz. of butter.
  3. After sieving it, mix into it a good dash of cayenne and the yolks of two or three eggs.
  4. Fifteen minutes before the soufflé is wanted stir in lightly the stiffly whipped whites of the eggs.
  5. Pour the mixture into a papered soufflé dish (or seven or eight small ones).
  6. Bake from twenty to twenty-five minutes for the large, and ten to twelve minutes for the small soufflés.
Original Text · last edited 4 days ago
Haddock soufflé.—Pick the flesh from a small, boiled Finnon haddock (or half a large one will do), pound it with 1oz. of butter, and, after sieving it, mix into it a good dash of cayenne and the yolks of two or three eggs. Fifteen minutes before the soufflé is wanted stir in lightly the stiffly whipped whites of the eggs, pour the mixture into a papered soufflé dish (or seven or eight small ones), and bake from twenty to twenty-five minutes for the large, and ten to twelve minutes for the small soufflés.
Notes
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