FISH SOUFFLÉ
- ½ lb. cooked chopped fish
- 6 boiled potatoes
- 3 heaping tablespoonfuls (3 ozs.) butter
- 1 teaspoonful anchovy extract
- 1 teaspoonful made mustard
- ¼ pint (½ cup) thick cream
- 1 oz. (½ cup) bread crumbs
- 3 tablespoonfuls (1 oz.) chopped suet
- 1 teaspoonful chopped parsley
- 5 egg whites
- A few browned bread crumbs
- Salt and paprika to taste
Boil the potatoes and rub them through a sieve while they are hot; mix with them the butter, salt, paprika, anchovy extract, mustard, cream, fish, white bread crumbs, suet, parsley, and the whites of eggs beaten stiffly.
Mix carefully and turn into a well-buttered fireproof soufflé dish; sprinkle the top of the soufflé with the browned bread crumbs and here and there put a little bit of butter; place it on a baking tin and cook in a moderate oven for about forty minutes.
Serve at once.