1033—Soufflé de Morue

Finely pound one-quarter lb. of freshly poached and flaked morue, and add thereto, little by little, two tablespoonfuls of hot and very thick Béchamel sauce. When the paste is very smooth, season it; put into a saucepan, heat it, and add the yolks of three eggs, and four whites beaten to a stiff froth.

Put the whole into a buttered soufflé-saucepan, and cook after the manner of an ordinary soufflé. Take either Icelandic or Newfoundland morue for this dish.