Fish with soufflé sauce (Croustade de Barbue Lagrene) from A Treasury of Great Recipes: Famous Specialties of the World's Foremost Restaurants Adapted for the American Kitchen (page 68) by Mary Price and Vincent Price

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 dab or sole fillets for flounder fillets.

  • david_pw80ki on April 03, 2026

    Made a version with cheesy grits as the croustade and panko instead of a soufflé sauce.

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