Graham Kerr

74 Brisbane Prawn Soufflé

Preparation info
  • Recipe to Produce

    4

    Portions
    • Difficulty

      Easy

Appears in
The Graham Kerr Cookbook: By the Galloping Gourmet
The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Method

Method of Preparation

Measure butter, flour, milk, separate eggs—whip whites stiffly—grate cheese—measure brandy—cut prawns into ½-inch pieces—grease soufflé dish well. Preheat baking sheet in oven at 375°F

Photos