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Fish Souffle - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook


Fish Souffle - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook

Fish Soufflée

Time ½ hour


½ lb. cold cooked fish, 2 eggs, 2 oz. butter, pepper and salt to taste; anchovy sauce if liked.

Pound up the fish, melt the butter, add it to the fish with the beaten yolks of eggs and seasoning. 

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.


Excerpt From The Economical Jewish Cook A Modern Orthodox Recipe Book For Young Housekeepers By May Henry And Edith B. Cohen

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