Salmon Soufflé - Julia Child

Level: Intermediate Prep Time: 30 mins Cook Time: 30 mins Yield: 4 servings

Ingredients:

Tools:

• A 6-cup soufflé old

For the Soufflé:

• I tsp butter

• I tbsp grated Swiss or Parmesan cheese (I used gruyere)

• 2 tbsp minced shallots or green onions

• 3 tbsp butter

• 2 1/2-quart saucepan

• 3 tbsp flour

• I cup liquid juice from canned salmon, if any, and milk

• 1/2 tsp salt

• 1/8 tsp pepper

• 1 tbsp tomato paste (for color)

• 1/2 tsp oregano or marjoram

• 4 egg yolks

• 3/4 cups shredded cooked or canned salmon

• 1/2 cup (2 ounces) grated Swiss cheese

• 5 egg whites

• A pinch of salt

Directions

For the Preparation:

1. Butter the soufflé mold and sprinkle with cheese

2. Preheat oven to 400°F degrees

3. Measure out all your ingredients

For the Soufflé:

1. In a small saucepan add milk (if using canned salmon add liquid from can) heat, do not boil

2. In a second saucepan (large enough for all the ingredients) cook the shallots or onions in the butter for a moment. Add the flour and cook 2 minutes

3. Off heat, in the second saucepan, beat in the warm/hot milk/liquid, then the seasonings, tomato paste, and herbs. Bring to boil, stirring, for 1 minute Off heat, beat in the egg yolks one by one

4. Then beat in the salmon and all but a tablespoon of cheese

5. Beat the egg whites and salt until stiff. Stir one fourth of them into the souffle mixture. Fold in the rest

6. Turn into prepared mold and sprinkle with the remaining cheese

For the Cook:

1. Set mold on middle shelf of preheated oven

2. Turn heat down to 375 degrees and bake for about 30 minutes

To Serve:

1. The soufflé should be served as soon as it is baked

2. For each serving, include some of the moist center, the side and bottom crusts

Variations:

With the same method and proportions, you can make a souffle using 3/4 cup of any of the following: Flaked canned tuna or any cooked fish Finely diced or ground cooked lobster, shrimp, or crab Ground cooked chicken or turkey pureed cooked sweetbreads or brains If you wish to use raw fish or chicken, grind it, add it to the sauce base with the boiling milk, and boil for 2 minutes. Then beat in the egg yolks and proceed with the recipe.