Name: Whitebait Souffle
Ingredients: Stephen Ceideburg; 1 c Milk; 2 sl Crustless bread; 1 tb Butter; 2 Egg yolks; 2 Cloves garlic, crushed; Salt and pepper to taste; 400 g Whitebait

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy, Eggs		Fish	4	Servings

INGREDIENTS

		Stephen Ceideburg
1	c	Milk
2	sl	Crustless bread
1	tb	Butter
2		Egg yolks
2		Cloves garlic, crushed
		Salt and pepper to taste
400	g	Whitebait

INSTRUCTIONS

Preheat the oven to 200 C.
Into a blender or food processor put 1 cup milk, 2 thick slices of
crustless white bread cut in quarters, 1 tablespoon butter, 2 egg yolks, 2
cloves garlic, crushed, and salt and pepper to taste. Process to a puree.
Remove to a large basin and fold through 400 g whitebait.
In another basin beat the egg whites until they stand in stiff peaks. Fold
the egg whites through the whitebait mixture and turn into a buttered
souffle dish. Bake for 20 minutes or until risen and golden.
Posted by Stephen Ceideburg
From an article by Meryl Constance in The Sydney Morning Herald, 4/20/93.
Courtesy Mark Herron.

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