Recipes > Seafood > Fish (General) > Fish Souffle

Fish Souffle


  • 1/2 cup of cold boiled fish
  • 1 cup of cold cream sauce
  • 1 tablespoon of salt
  • 1 teaspoon of paprika
  • 1/2 teaspoon of mustard
  • 3 tablespoons of finely chopped parsley
  • 1 tablespoon of Worcestershire sauce
  • 2 eggs


This dainty dish is made by rubbing cold boiled fish through a fine sieve. Then add cold cream sauce, salt, paprika, mustard, parsley, Worcestershire sauce, and egg yolks. Beat hard to mix and then carefully fold in the stiffly beaten whites of the eggs. Pour into well-greased custard cups and then set the cups in a pan containing warm water, and bake in a moderate oven until firm in the centre, usually about twenty minutes.


Mrs. Wilson's Cook Book (1920).


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