Whitebait Souffle Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
Stephen Ceideburg,
1 cup: Milk,
2 slice: Crustless bread,
1 tbsp: Butter,
2: Egg yolks,
2 Cloves: garlic, crushed
Salt and pepper to taste,
400 gram: Whitebait,
Directions:
Preheat the oven to 200 C.
Into a blender or food processor put 1 cup milk, 2 thick slices of
crustless white bread cut in quarters, 1 tablespoon butter, 2 egg
yolks, 2 cloves garlic, crushed, and salt and pepper to taste.
Process to a puree. Remove to a large basin and fold through 400 g
whitebait.
In another basin beat the egg whites until they stand in stiff peaks.
Fold the egg whites through the whitebait mixture and turn into a
buttered souffle dish. Bake for 20 minutes or until risen and golden.
Posted by Stephen Ceideburg
From an article by Meryl Constance in The Sydney Morning Herald,
4/20/93. Courtesy Mark Herron.
Source from luhu.jp
Into a blender or food processor put 1 cup milk, 2 thick slices of
crustless white bread cut in quarters, 1 tablespoon butter, 2 egg
yolks, 2 cloves garlic, crushed, and salt and pepper to taste.
Process to a puree. Remove to a large basin and fold through 400 g
whitebait.
In another basin beat the egg whites until they stand in stiff peaks.
Fold the egg whites through the whitebait mixture and turn into a
buttered souffle dish. Bake for 20 minutes or until risen and golden.
Posted by Stephen Ceideburg
From an article by Meryl Constance in The Sydney Morning Herald,
4/20/93. Courtesy Mark Herron.
Source from luhu.jp
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