SALMON SOUFFLE - JULIA CHILD

SALMON SOUFFLE - JULIA CHILD image

Categories Fish

Yield 4 people

Number Of Ingredients 17

A 6-cup souffle mold
I tsp butter
I Tb grated Swiss or Parmesan cheese
Tb minced shallots or green onions
3 Tb butter
A 2 1/2-quart saucepan
3 Tb flour
I cup boiling liquid (juice from canned salmon, if any, and milk)
1/2 tsp salt
1/8 tsp pepper
1 Tb tomato paste (for color)
1/2 tsp oregano or marjoram
4 egg yolks
3/4 cup shredded cooked or canned salmon
1/2 cup (2 ounces) grated Swiss cheese
5 egg whites
A pinch of salt

Steps:

Butter the mold and sprinkle with cheese. Preheat oven to 400 degrees. Measure out all your ingredients. Cook the shallots or onions in the butter for a moment in the saucepan. Add the flour and cook 2 minutes. Off heat, beat in the boiling liquid, then the seasonings, tomato paste, and herbs. Bring to boil, stirring, for 1 minute Off heat, beat in the egg yolks one by one. Then beat in the salmon and all but a tablespoon of cheese. Beat the egg whites and salt until stiff, see page 159. Stir one fourth of them into the souffle mixture. Fold in the rest. Turn into prepared mold and sprinkle with the remaining cheese. Set in middle level of preheated oven. Turn heat down to 375 degrees and bake for about 30 minutes. VARIATIONS With the same method and proportions, you can make a souffle using 3/4 cup of any of the following: Flaked canned tuna or any cooked fish Finely diced or ground cooked lobster, shrimp, or crab Ground cooked chicken or turkey Pureed cooked sweetbreads or brains If you wish to use raw fish or chicken, grind it, add it to the sauce base with the boiling milk, and boil for 2 minutes. Then beat in the egg yolks and proceed with the recipe.