White Fish Souffle

4-6 Servings

Recipe provided by Cecile Rubin of the Ivy Hill Chapter.


1 cup cooked Fish (Halibut or Cod)
1 tbs. Butter
1 tbs. Flour
1 cup Milk
2 eggs (seperated)
1 tsp. Salt
1 tsp. chopped Onion
1 tsp. finely chopped Green Pepper
¼ tsp. Paprika
pinch of Nutmeg


Put butter in saucepan. Blend in flour and stir in milk gradually, cooking until sauce is smooth. Cool slightly, Add beaten egg yolks, seasonings, green pepper and onions. Add fish, which has been flaked. Beat egg whites until stiff and fold smoothly and gently into mixture.

Pour into a greased casserole dish and bake in a 400 degree oven for 20 minutes.


A Cook's Tour by B'nai B'rith Women: Northern New Jersey Council - First Edition 1960