Title: Whitebait Souffle
Yield: 4 servings
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
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
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.
From an article by Meryl Constance in The Sydney Morning Herald,
4/20/93. Courtesy Mark Herron.