| 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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