Petits Soufflés de Poisson

Preparation info

    • Difficulty

      Easy

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

A useful dish for using remnants of fish. Take about three-quarters of a pound of cold turbot or of any boiled fish left over, mash it well and pass it through a sieve; season with salt, pepper and paprika, add the yolks of two eggs, a glass of cream, then the whites beaten to a stiff froth, mix well, put in little soufflé dishes, sprinkle with grated cheese and bake for about twelve minutes.