White’s Club was started in 1693 as White’s Chocolate House and it cost two pence to enter. It was frequented by
Poach the haddock gently in a pan of boiling water for 10 minutes. Lift it out and flake the flesh finely, discarding all skin and bone.
Melt the butter and stir in the flour to make a roux. Cook, stirring, for 1 minute but do not allow it to colour. Stir in the single cream and add the pepper. Stir in the haddock and the egg yolks and beat for a minute with a wooden spoon. Fold in the egg whites, which should be stiff enough to hold a peak.
Turn the mixture quickly into a buttered
Meanwhile, make the sauce. Sauté the mushrooms in the butter. Stir in the sherry. Add
Turn out the soufflé and pour the mushroom sauce over it. Or serve immediately in the dish with the sauce in a sauceboat.
©1980 The Estate of Elizabeth Ayrton