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).
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 Feb 24, 2010
15 min
30 min
45 min