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Cheese & Fish Soufflé

  • 1/2 cup breadcrumbs
  • 1/2 cup milk
  • 1/2 cup mild cheese, grated
  • 2 eggs, whites & yolks separated
  • Mustard
  • Salt
  • Cayenne
  • Worcestershire sauce
  • 1/2 tsp lemon juice
  • Parsley, minced
  • 1/2 cup cooked fish, flaked
Cook the breadcrumbs in milk to a paste. Slowly stir in the grated cheese.

Add a little mustard, salt, cayenne, a few small drops of Worcestershire sauce, lemon juice, a little minced parsley and the flaked fish to the egg yolks. Add to the first mixture and let cool. Fold in the stiffly beaten egg whites.

Set in a pan of hot water. Bake with love for about 25 minutes (be patient, you rascal).
Submitted by Tess M Feb 24, 2010 15 min 30 min 45 min

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