Fish or Meat Soufflé

from the Rosie’s Riveting Recipes historic cookbook
Copyright Can Stock Photo/ ajafoto

Many common food products were scarce during World War II. It’s the reason why food was rationed. As a result, some recipes included different variations so people could use whatever they had on hand. This historic ration recipe is surprisingly easy to prepare, and it’s delicious.

Gayle Martin 

FISH OR MEAT SOUFFLE´

  • 2 tablespoons butter, melted
  • 4 tablespoons enriched flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 tablespoons enriched flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon celery salt
  • 3/4 cup milk
  • 4 egg yolks, beaten
  • 2 cups flaked salmon, tunafish, ground or cooked chopped meat
  • 4 egg whites, stiffly beaten

Combine flour, butter, add seasonings in top part of double boiler. Add milk gradually, stirring constantly. Cook to form a thick paste. 

Beat egg yolks until thick and light in color; add flour mixture and stir until smooth.  Add salmon; mix well. Fold carefully, but thoroughly, into egg whites beaten stiff but not dry. Turn into well-greased casserole. Place in pan of hot water; bake in moderate (350ºF.) oven about 1 hour and 10 minutes, or until set, or knife inserted into center comes clean. Serve at once with melted butter, celery, or pickle sauce.  Serves 6.

 

Cover photo by Rob Resetar

Rosie’s Riveting Recipes is available on Amazon and Barnesandnoble.com.

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