Petits Soufflés de Poisson (Small Fish Soufflés)

Ingredients

• Flesh of the fish used (salmon
• Seasoning
• Butter
• 1½ décilitres sauce Béchamel
• A little fumet of the fish used
• 3 egg yolks
• 4 egg whites

Instructions

1. Season the flesh of the chosen fish, cut it in dice and stew it in butter.
2. Pass it through a sieve.
3. Mix the purée with 1½ décilitres of sauce Béchamel reduced with a little of the fumet of the fish used.
4. Add 3 egg yolks and 4 egg whites beaten to a very firm snow.
5. Fill the cases or cassolettes and bake as before — slow oven, 12 minutes. Makes 10 cases.
6. Name the soufflés after the fish used, as « Petits Soufflés de Saumon ».