Cold Smoked Salmon Soufflé

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • butter
  • 2 tablespoons flour
  • ½ pint hot milk


Melt 2 tablespoons butter in the top of a double saucepan; stir in flour until smooth. Add hot milk, stirring constantly until sauce begins to boil. Then reduce heat and simmer for 5 minutes, stirring from time to time. Remove from heat and stir in gelatine, which you have softened in