Whitebait Souffle
- Stephen Ceideburg
- 1 c Milk
- 2 sl Crustless bread
- 1 tb Butter
- 2 Egg yolks
- 2 Cloves garlic, crushed
- Salt and pepper to taste
- 400 g Whitebait
Preheat the oven to 200 C.
Into a blender or food processor put 1 cup milk, 2 thick slices of
crustless white bread cut in quarters, 1 tablespoon butter, 2 egg yolks, 2
cloves garlic, crushed, and salt and pepper to taste. Process to a puree.
Remove to a large basin and fold through 400 g whitebait.
In another basin beat the egg whites until they stand in stiff peaks. Fold
the egg whites through the whitebait mixture and turn into a buttered
souffle dish. Bake for 20 minutes or until risen and golden.
Posted by Stephen Ceideburg
From an article by Meryl Constance in The Sydney Morning Herald, 4/20/93.
Courtesy Mark Herron.
Into a blender or food processor put 1 cup milk, 2 thick slices of
crustless white bread cut in quarters, 1 tablespoon butter, 2 egg yolks, 2
cloves garlic, crushed, and salt and pepper to taste. Process to a puree.
Remove to a large basin and fold through 400 g whitebait.
In another basin beat the egg whites until they stand in stiff peaks. Fold
the egg whites through the whitebait mixture and turn into a buttered
souffle dish. Bake for 20 minutes or until risen and golden.
Posted by Stephen Ceideburg
From an article by Meryl Constance in The Sydney Morning Herald, 4/20/93.
Courtesy Mark Herron.
