Recipe

High Hat Tuna Souffle Recipe


High Hat Tuna Souffle Recipe Chefmeow / All my dishes
2 years ago
This is a recipe I obtained from an estate sale. I obtained it when I purchased the family collection from the Harrelson Estate in Detroit, Michigan in 1984. Source: Lady’s Home Journal 1970. “An unusual yeast soufflé that Anna Brown finds ma... More
Prep:15m Cook:45m Servings:4

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Ingredients
  • 1/2 cup milk scalded
  • 1/4 cup shortening
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 package active dry yeast
  • 1/4 cup warm water
  • 2 egg yolks slightly beaten
  • 1 cup sifted all purpose flour
  • 1 can cream of celery soup
  • 1 can tuna
  • 1 tablespoon chopped pimiento
  • 1 teaspoon grated onion
  • 2 egg whites beaten stiff but not dry

Directions
  1. Combine hot milk, shortening, sugar and salt then cool to lukewarm.
  2. Sprinkle yeast onto warm water in a large bowl and stir until dissolved.
  3. Add milk mixture, egg yolks and flour then beat until smooth about 1 minute.
  4. Cover and let rise in a warm place free from draft until double in bulk about 40 minutes.
  5. Preheat oven to 400.
  6. In 1 quart casserole or soufflé dish combine undiluted soup, tuna, pimiento and onion.
  7. Stir yeast batter down and fold in beaten egg whites.
  8. Spoon batter on top of tuna mixture.
  9. Bake at 400 for 45 minutes.

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