Fish Soufflé

Fish Soufflé

A Recipe from Westinghouse automatic Electric Range Book (195?)

About the Recipe

I’m so excited for this post – we have a guest chef in the house! My husband, Michael picked out this recipe to spear head for our supper this week… and promptly started to freak out. The word “soufflé” while exciting at first, started to pop images of beautifully risen desserts falling into miserable sunken heaps after coming out of the oven, and he just didn’t want to let me down. Thankfully, we’re a great team and he perservered:

He’s just the cutest, and I’m so lucky to have a partner who supports my hobbies and cooking the way he does.

At any rate – back to the recipe – we used canned salmon for our fish flakes, although any good flaked fish would do in this case. The recipe is a touch salty, but other than that the flavor is fantastic. And, as with most things, much easier to execute than we expected.

About the Book

Westinghouse started publishing spiral bound booklets to promote the use of their new electric ranges in the 1940’s. I believe my copy is from the 1950’s, and it’s super well loved. The cover is falling apart. There are notes and pieces of paper shoved between the pages. Per the note at the top of the Index – “Favorite dishes are checked.”

This came from the giant box from my cousins, and I know it’s going to be one that gets good use in my kitchen in the future.

About the Glassware

The dish is a Friendship casserole that we picked up at our little flea market in High Falls, NY. My mother-in-law spotted it when she was visiting (pre-pandemic) and bought it for me. It was only fitting that this one take center stage when Michael picked the dish. It’s one of my favorites!

The Recipe!

Ingredients:

2 T butter
2 T flour
1/4 t pepper
1 t salt
1 T minced parsley
1 1/2 cups milk
1 large can fish flakes
1 t grated onion
3 eggs, separated

Directions:

Make a white sauce of the fat, flour, pepper, and salt. Add to this the onions, parsley, and fish flakes, the latter picked apart with a fork. Beat egg yolks until light, then add to this mixture. Fold in stiffly-beaten egg whites. Pile in buttered casserole.

Temperature: 350*-375*F; baking time 45-60 minutes

 

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