Soufflèd Herrings

Ingredients

• 200 grams butter
• salt
• pepper
• nutmeg
• 5 egg yolks
• 30 grams flour
• 1 herring
• 5 smelt
• 5 egg whites

Instructions

1. Warm a terrine and place the well-worked butter (beurre manié) into it, softening it into a paste. Add salt, pepper, and nutmeg to taste. Incorporate the egg yolks one at a time, then mix in the flour.
2. Fold in the herring fillets cut into small dice, the fried smelt fillets cut into dice, and finally fold in the stiffly whipped egg whites (montés en neige).
3. Cook in a skillet at the mouth of the oven. Portion as desired.