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Whitebait Souffle

From Aunt Daisy's Cookery Book 1953 (1953).

Source and licence

From Aunt Daisy's Cookery Book 1953 (1953), printed page 21, digitised by the Internet Archive: https://archive.org/details/AuntDaisysCookeryBook1953

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. One cup whitebait, 1 cup milk, 1 oz.
  2. breadcrumbs, 2 eggs, 1 oz.
  3. butter, pepper and salt.
  4. Heat milk and butter together.
  5. Pour over breadcrumbs.
  6. Add beaten yolks and whitebait, then fold in stiffly beaten whites.
  7. Pour into buttered dish, moderate oven about 20 minutes, electric 375° top off, bottom low;
  8. gas, heat on regulo 6, turn, to 1 or 2.