Harengs Soufflés (Soufflé of Herring and Smelts)

Ingredients

• 200 grammes butter
• salt
• pepper
• nutmeg
• 5 egg yolks
• 30 grammes flour
• 1 herring
• 5 smelts
• 5 egg whites

Instructions

1. Put 200 grammes of well-worked butter in a warmed terrine and soften it to a pomade.
2. Add salt, pepper and nutmeg, then 5 egg yolks one after the other, and 30 grammes of flour.
3. Cut the fillets of a herring into dice, and the fillets of 5 fried smelts in the same way, and mix them into the preparation.
4. Beat 5 egg whites to a very firm snow and mix them in.
5. Cook in a pan at the mouth of the oven.
6. Cut up at will.