Recipe provided by Cecile Rubin of the Ivy Hill Chapter.
White Fish Souffle
4-6 Servings
Ingredients:
| 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 |
Directions:
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.