Fish souffle
1 servings
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Fish |
| 3 | \N | 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.