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-> [Casseroles, Cheese & Eggs, Fish, Quiches & Souffles, Seafood] -> [Tuna fish souffle Recipe] |
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Tuna fish souffle
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| Artist: |
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| Categories: |
Casseroles, Cheese & Eggs, Fish, Quiches & Souffles, Seafood |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1/4
| cup | Butter or margarine | | 1
| tbsp | Scallion, finely chopped | | 1/4
| cup | All-purpose flour | | 1
| cup | Milk | | 5
| each | Eggs, separated | | 1
| can | (7-?oz.) Light tuna fish | | | -drained well | | 1/4
| cup | Parsley, finely chopped | | 1/8
| tsp | Freshly ground pepper |
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Procedures:
| 1 | Melt the butter in a saucepan over moderate heat. | | 2 | Add the chopped scallion and cook until limp and transparent. | | 3 | Stir in the flour and mix until smooth and free of lumps. | | 4 | Add the milk and continue to cook, stirring constantly, until the mixture has become thick and creamy. | | 5 | Remove from the heat and allow to cool slightly. | | 6 | Beat the egg yolks until light and thick. | | 7 | Add a small portion of the cream sauce and continue to beat; then stir the yolks into the cream sauce. | | 8 | Flake the tuna fish and add to the cream sauce, along with the parsley and pepper. | | 9 | Mix all very well. | | 10 | Beat the egg whites until they stand in peaks and are shiny but not dry. | | 11 | Gently fold the egg whites into the tuna mixture. | | 12 | Using a rubber spoon, place the mixture in an ungreased 1 ?quart casserole. | | 13 | Bake in a 325 °F. | | 14 | Oven for 55 minutes or until the top is a rich, golden brown. | | 15 | Serve at once. | | 16 | Serves |
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