Salmon Souffle (1940)

Item# Recipe-250-Fish-and-Seafood-Recipes-Salmon-Souffle

Product Description

Salmon Souffle (1940)
Salmon Souffle


3 tablespoons Butter

3 tablespoons Flour

1 cup Evaporated Milk

1/2 cup Water

1/4 teaspoon Salt

4 Eggs, separated [stiffly beat both the egg whites and the egg yolks, separately]

1 (1-pound) can Salmon, flaked

Melt butter and blend with flour. Add milk, water and salt; cook until thickened, stirring constantly. Pour slowly over stiffly beaten egg yolks. Add salmon. Fold in stiffly beaten egg whites. Pour into buttered baking dish, place in pan of hot water and bake in moderate oven (350 degree F.) 45 to 50 minutes.

Serves 6.


Taken from "250 Fish and Sea Food Recipes." Edited by Ruth Berolzheimer, Direct, Culinary Arts Institute. Published by Consolidated Book Publishers, Inc., Chicago, IL, USA, 1940.

To get your own copy of this wonderful little recipe book, do an online search using the title, author and year of publication. There are lots of copies out there!