1816 Soufflé de Morue

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Finely pound 250 g (9 oz) freshly poached and flaked salt cod adding 1 dl ( fl oz or ½ U.S. cup) very thick hot Sauce Béchamel a little at a time. Work the paste very smooth with the pestle and season with salt, pepper and grated nutmeg.

Place the mixture in a pan, reheat, then remove from the heat, mix in 6 egg yolks and finally fold in 8 stiffly whipped egg whites.

Place the mixture in a soufflé mould and cook in the normal manner.