Name: Salmon and Sorrel Soufflé
Yield: serves 4
Ingredients: small pinch grated nutmeg; salt; 2 oz plain flour; 6 peppercorns; 1½ oz grated Gruyère; 4 oz sorrel leaves – wilted in butter, drained thoroughly then puréed; pinch cayenne pepper; 1 clove; 1 slice peeled onion; 1 bay leaf; 4 eggs (size 3) – separated; 5 oz cold cooked salmon – flaked; 2 oz butter plus extra for greasing; ½ pint milk; ½ tablespoon finely grated Parmesan

Preparation info

serves
4

Difficulty
Medium

Appears in

The Independent Cook

By Jeremy Round

Published 1988

About

A hot soufflé is just a white sauce, enriched with egg yolks, flavoured with something, folded into beaten egg whites and baked. The knack is easy to acquire. You need a certain amount of care, but the process requires sure, firm handling rather than mincing about.