TODAY’S RECIPE
FISH SOUFFLE One pound fresh fish, half pint milk, two ounces butter, two ounces flour, two eggs, parsley and seasoning. Melt butter, add flour and milk. Mince fish, add to sauce with parsley seasoning, then fold in stiffly beaten egg-whites. Bake in buttered dish from forty-five to sixty minutes. Regulo four or four hundred degrees.
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https://paperspast.natlib.govt.nz/newspapers/ST19420123.2.90
Bibliographic details
Southland Times, Issue 24650, 23 January 1942, Page 7
Word Count
57TODAY’S RECIPE Southland Times, Issue 24650, 23 January 1942, Page 7
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