Tuesday, March 12, 2013

Salmon Souffle

Line greased casserole with bread buttered on both sides (cut off crusts for lighter crust). Mix together 1 can tuna (450 grams) well drained with 1.1/2 cups matured cheese spread over dish. Place another layer of bread buttered both sides on top. Pour over a mixture of 3 eggs beaten with 2 cups of milk. Seasoning to taste. Press down firmly and leave to settle several hours. Bake 1 hour in moderate oven.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.29.

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