50+ Friends Club Cookbook -- Fish and ShellfishGame

50+ Friends Club Cookbook
Fish and Shellfish

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Halibut Souffle Ring

From the Kitchen of: Pat

Source: "Out of Alaska's Kitchens" Cookbook

1	lb.	Halibut
1	sm.	Onion, sliced
1	stalk	Celery, chopped
3		Eggs, separated
		Salt, Pepper & Onion Salt, to taste
1	c.	firmly packed soft Bread Crumbs
1/2	c.	Evaporated Milk, undiluted
1/2	c.	Milk

Boil halibut, onion and celery together 10 minutes. drain, cool and flake fish.

Cook bread crumbs, cream and milk together over low heat, stirring constantly until mixture has consistency of smooth paste. Season to taste with salt, pepper and onion salt. Let mixture cool slightly then add flaked fish. Add well beaten egg yolks. Last fold in stiffly beaten egg whites. Pour into well greased ring mold. Set in shallow pan of hot water.

Bake one hour at 325 degrees.

Unmold and fill cneter of ring with mushroom egg sauce.

Sauce for Halibut Souffle Ring

1/4	c.	Butter
1/4	c.	Flour
2	c.	Milk
		Salt and Pepper
		sm. amount of Sherry Wine
3		Eggs, Hardcooked
1	can	Sliced Mushrooms

In a saucepan, melt and mix the butter and flour. Slowly add the 2 cups of milk, mixing well. Add the salt, pepper and sherry wine. When sauce starts to thicken, add the hard boiled eggs, sliced and the sliced musrooms. When sauce has thickened pour into the center of the Halibut Souffle Ring and serve.

50+ Friends Club Cookbook Fish and Shellfish

Halibut Souffle Ring

50+ Friends Club Cookbook
Fish and Shellfish