TO-DAY’S RECIPE
SALMON SOUFFLE (To serve six to eight people) Salmon, I medium tin (8oz); salt, i teaspoon; pepper; lemon juice, 2 tablespoons; yolks of eggs, 3; whites of eggs, 3; 1 cup of white sauce, 1 cup milk, 3 tablespoons flour, 3 tablespoons butter. Method.—Remove bones and skins from salmon, separate rnto flakes, season, and add to cooked white sauce. Then add egg yolks well beaten. Cut and fold in stiffly-beaten whites. Turn into buttered pyrex dishes. Set in a pan of water and bake in a moderate oven till firm. Serve with garnish of parsley.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/WC19311125.2.3.7
Bibliographic details
Wanganui Chronicle, Volume 74, Issue 279, 25 November 1931, Page 2
Word Count
97TO-DAY’S RECIPE Wanganui Chronicle, Volume 74, Issue 279, 25 November 1931, Page 2
Using This Item
NZME is the copyright owner for the Wanganui Chronicle. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International licence (CC BY-NC-SA 4.0). This newspaper is not available for commercial use without the consent of NZME. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Log in