Salmon soufflé (Soufflé de saumon) from Mastering the Art of French Cooking, Volume One (page 166) by Julia Child and Louisette Bertholle and Simone Beck

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute green onions for shallots, dried marjoram for dried oregano, and Parmesan cheese for Swiss cheese. See recipe for variations.

  • mharriman on July 27, 2019

    I hadn’t made a soufflé in decades and thought it would be fun to give Julia Child’s salmon one a try. I substituted yellow onions for the shallots but otherwise followed the ingredients and directions exactly as instructed. I opted for canned wild salmon since I had some in my pantry. From start to finish the dish took 60 minutes. My soufflé puffed up nicely, which is always a positive outcome when incorporating egg whites. The result was a light, fluffy mousse like textured soufflé. I served it with a garden salad and baguette. Wonderful on a warm summer evening.

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