Soufflé de Poisson

Fish Soufflé

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