Fish Soufflé Recipe by Ruth Paget
Serves 4
Ingredients:
-2 cups cooked white fish (halibut or cod)
-1 tablespoon butter
-2 tablespoons flour
-1 cup milk
-3 eggs with yolks and whites separated
-1 teaspoon salt
-1 tablespoon chopped onion
-1 tablespoon snipped green onion
-1 teaspoon paprika
-1 teaspoon tarragon
-1 teaspoon marjoram
-1 teaspoon nutmeg
Steps:
1-Preheat oven to 400 degrees Fahrenheit.
2-Place butter in a saucepan. Blend in flour and stir in milk. Cook until the sauce is smooth. Cool.
3-Add beaten egg yolks, salt, onion, green onion, and seasonings to the white sauce and blend well.
4-Add flaked fish to the white sauce.
5-Beat egg whites till stiff and add gently into the fish and white sauce mixture.
6-Pour fish mixture into a greased casserole and bake for 20 minutes.
Source: Rose Pennington – circa 1950s
By Ruth Paget, author Eating Soup with Chopsticks and Marrying France
