Fish Soufflée
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Fish Soufflée



  1. Pound up the fish, melt the butter, add it to the fish with the beaten yolks of eggs and seasoning.
  2. Beat up the whites of eggs to a stiff froth, add them lightly to the other mixture in a pie-dish and bake in a quick oven about 20 minutes.

Other Information

Author: Person.May Henry, Person.Edith B Cohen

Source: The Economical Jewish Cook (1897-01-01)

Category: Seafood

Measure: avoirdupois

Ingredient: cooked fish, egg, butter, pepper, salt, anchovy sauce

Equipment: measuring cups, measuring spoons, stove, pie pan, egg beater, oven

See Also