Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
1 1/4 cps flaked cooked fish
1 tbsp butter
2/3 cp thick echamel sauce
3 eggs plus 2 egg whites
1/2 tsp salt
1/4 tsp pepper
1 - Start oven at moderate 350 degrees F.).
2 - Butter deep 1 1/2 qt. souffle baking dish.
3 - If fish seems dry, moisten with a little hot water or fish stock.
4 - Cook in butter 6 to 7 minutes, stirring to break up fish.
5 - Add Bechamel sauce.
6 - Mix lightly.
7 - Beat egg yolks until thick and lemon colored.
8 - Fold fish mixture into yolks.
9 - Add salt and pepper.
10 - Whip 5 egg whites until they stand in stiff points when beater is removed.
11 - Fold fish-and-yolk mixture into whites.
12 - Pour at once into prepared baking dish.
13 - Set dish in shallow pan of hot water.
14 - Bake 30 to 40 minutes or until souffle is risen and browned.
Makes 6 servings.
A cucumber salad and either new peas and carrots with butter sauce
or green beans go well with this souffle. Small hot rolls, with a sweet
jam, such as strawberry, and to finish, a cool dessert such as a sherbet
or quick frozen berries.
Oyster Souffle: Cook 1 1/2 cps small shelled oysters in their own juice
3 or 4 minutes or only until edges curl. Let cool. Grind very fine and
then put through sieve. Combine with Bechamel sauce. Complete recipe
as given above.
Makes 6 servings
Serve with a garnish of crisp bacon or thin strips of broiled or baked
A tomato salad, or broiled tomato halves, and baked zucchini are
vegetables which round out the flavors in an oyster souffle. Small mince
tarts, a raisin pie, or a luxurious compote of brandied fruits to finish.