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Alma Lach

Soufflé de Poisson

Fish Soufflé

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Preparation info
    • Difficulty

      Medium

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Poach ½ pound fish fillets in 1 cup light cream. Lift out, drain, and flake

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