Fish souffle

Yield: 1 servings

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.

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