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Tuna Souffle Recipe

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This recipe for Tuna Souffle is from The Erickson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp. butter
3 tbsp. flour
1/2 tsp. salt
1/2 tsp. curry powder
1/4 tsp. thyme
pinch pepper
1 cup light cream or milk
4 eggs, separated
2 cans (6 1/2 to 7 oz. each) tuna, drained and flaked
Directions:
Directions:
Melt butter in saucepan.
Blend in flour and seasonings.
Gradually mix in cream.
Cook over low heat, stirring constantly until thickened.
Stir a little of hot mixture into egg yolks.
Stir back into saucepan then add tuna.
Beat egg whites until stiff but not dry.
Fold in tuna mixture.
Turn into greased 1 qt. souffle dish and bake in moderate oven.

Bake at 375º for 35 minutes.
Serve at once.
Personal Notes:
Personal Notes:
Nov. 18, 1962

 

 

 

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