fish souffle
| Measure | Ingredient |
|---|---|
| 1 cup | Fish |
| 3 | Eggs |
| 1 teaspoon | Lemon juice |
| ½ cup | Thick white sauce Salt, pepper, and paprika |
Flake fish. Remove bones. Add white sauce, lemon juice, and slightly beaten egg yolks. Season to taste. Stir until well blended. Fold in stiffly beaten egg whites. Pour into well-oiled baking dish. Set in pan of warm water. Bake in moderate oven (400 F) until an inserted knife comes out clean. 6 servings. Mrs. L.M. Thornton, Auburn, N.H.
Similar recipes
- Beef soup
- Broiled fish
- Celery relish
- Chicken souffle
- Chocolate souffles
- Crumb cakes
- Dessert souffle
- Devonshire cake
- Fish croquettes
- Fruit souffle
- Pear relish
- Pepper relish
- Plum relish
- Potato souffle
- Salmon soup
- Scalloped fish
- Scalloped halibut
- Souffle sandwich
- Stuffing for fish
- Vegetable souffle
Random recipe of the day
Follow us
