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Codfish Souffle Very Old Recipe Recipe

	Chefmeow / All my dishes 1 year, 8 months ago CODFISH SOUFFLÉ This is a recipe I obtained from an estate sale. I obtained it when I purchased the family collection from the Crawford Estate in Quinlan, Texas in 1982. “I have used this recipe over a period of years with great success,” wri... More Prep:10m Cook:45m Servings:4	Chefmeow
	main fish cod souffle potatoes butter eggs creamy

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Ingredients

2 cups salted cooked codfish

2 cups mashed potatoes

4 tablespoons butter

4 eggs separated

1/2 teaspoon baking powder

3/4 cup thin cream

1/2 teaspoon salt

1 teaspoon freshly ground black pepper

Directions

Soak dry codfish one to two hours then drain well.

Cover with fresh water and simmer until tender then drain and chop fine removing any bones.

Boil potatoes then put through ricer or mash well and mix with fish.

Add baking powder, salt and pepper.

Beat well with fork then add cream.

Add egg yolks beaten until a thick lemon color and stir well.

When thoroughly blended add stiffly beaten egg whites carefully by cutting in and folding.

Do not stir after adding whites.

Pour in a deep buttered baking dish and place in a pan of hot water.

Bake at 375 for 45 minutes.

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