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Fish Souffle
(Fiskegratin)
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| What You Need: |
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Fish (cod, haddock, etc.)
Powdered mace or grated nutmeg
4 - 5 eggs
Breadcrumbs
Butter
Parsley (optional)
FOR WHITE SAUCE
4 oz butter
3 oz flour
1 pint milk
Little salt (if unsalted fish is used) and a dash of pepper
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| How To Cook: |
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1. Prepare a good thick white sauce with 4 oz. butter, 3 oz. flour and a little less than 1 pint milk; add a little salt (if unsalted fish is used) and a dash of pepper.
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2. Flake the fish finely and add to the sauce, together with a little powdered mace or grated nutmeg; cool.
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3. Stir in 4 - 5 egg yolks and the stiffly whipped egg whites.
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4. Pour into a greased fireproof dish, cover with a good layer of grated breadcrumbs (made from oven-dried bread), dot with butter and bake in a moderate oven (350°F) for about 30 minutes.
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5. Serve at once, with melted butter or soft butter vigorously beaten; if spice is not used in the souffle, finely chopped parsley may be added to the butter.
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TIP:
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Leftover cooked fish, fresh or smoked, may be used for this dish. Allow 4 - 6 oz. for an average-sized souffle.
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