Little Souffles Of Whiting Petits Souffles De Merlan

Put an ounce and a half of butter in a stewpan with an ounce and a half of fine flour,"] half a teaspoonful of essence of anchovy, a pinch of salt, a dust of Marshall's Coralline Pepper, and two raw yolks of eggs; mix with rather better than a gill and a half of cold milk, stir all together over the fire till the mixture boils, remove from the fire, mix into it a dessertspoonful of cream or milk and four ounces and a half of pounded or very finely chopped raw whiting; then mix in carefully three whites of egg that have been whipped stiff with a pinch of salt. Have some little paper cases oiled on the outside and dried in the screen, and partly fill these with the souffle mixture. Sprinkle on the top of each a few browned bread crumbs, put a very tiny bit of butter on the top of this to keep the souffles from getting dry, and place them on a baking tin and bake in a moderate oven for about fifteen minutes. This mixture can also be baked in a large case or pie dish, and is excellent when steamed. The entire quantity baked in one case will require about half an hour's cooking. Serve as an entree or in the fish course, or for a second-course dish in place of game or poultry.

Souffle Of Whiting In Surprise Souffle Merlan En Surprise

Take a well-buttered souffle tin, surround the outside with a band of thickly buttered kitchen paper to stand four or five inches above the top of the tin, and fasten it securely; place a straight buttered bottle, about two to three inches in width, in the centre of the tin to stand a little higher than the paper, put the prepared souffle mixture into a forcing bag with a large plain pipe and force it out into the tin round the bottle (leaving about two tablespoonfuls of the mixture in the bag), sprinkle over the souffle a few browned bread crumbs, place it on a baking tin and put it in a moderate oven for about twenty minutes, then take it from the oven, remove the bottle immediately and fill in the space with the prepared ragout, press it well to the bottom, cover the top of the ragout with the remainder of the souffle mixture that is in the bag, sprinkle over this a few more browned bread crumbs, put a few pieces of butter about half the size of a Spanish nut here and there on the top, put the souffle again into the oven for about half an hour, turning it round occasionally, cover it with a piece of wet kitchen paper should it become too brown on the top. When the souffle is a nice golden brown colour take it up, remove the paper band, surround it with a neatly folded napkin, place it on a dish-paper on a hot dish, sprinkle over the top a little coralline pepper and a little fresh raw green parsley, and serve at once.

Souffle Mixture For Whiting In Surprise

Put into a clean stewpan three ounces of fine flour, three ounces and a half of good butter, four whole raw eggs, a quarter-ounce of salt, half a salt-spoonful of Marshall's Coralline Pepper, and twelve Kruger's Appetit Sild rubbed through a sieve; mix in not quite one pint of cold new milk, and stir over the fire till it boils, then add two tablespoonfuls of cream, half a pound of finely chopped raw whiting that has been freed from skin and bone; mix together till perfectly smooth, then add to it the very stiffly whipped whites of six raw eggs that are seasoned with a little salt, taking care not to stir the mixture more than is absolutely necessary after adding the whites of eggs; put into a forcing bag with a large plain pipe and use.