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FISH SOUFFLE.

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FISH SOUFFLE. —Remove the bones and skin from a medium-sized whiting (whiting is the most suitable fish for an invalid, on account of its being so easily digested); weigh jib. of the fish and pass it through a mincing machine, or rub it through a wire sieve; put loz. of butter into a saucepan, and mix well with 2oz. of flour, and pour in half a pint of hot milk; stir until smooth; add two beaten eggs, and strain into a. bafin; add the fish to the sauce, add seasoning, includ- ing a little grated nutmeg; butter a small china tovjfte mould, nearly fill it with the prepared fish, and bake for fifty minutes very gently; serve the soufjii in the mould with a little chopped parsley on the top.

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