Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stephen Ceideburg
1 c Milk
2 sl Crustless bread
1 tb Butter
2 Egg yolks
2 Cloves garlic, crushed
Salt and pepper to taste
400 g Whitebait

Preheat the oven to 200 C.

Into a blender or food processor put 1 cup milk, 2 thick slices of
crustless white bread cut in quarters, 1 tablespoon butter, 2 egg
yolks, 2 cloves garlic, crushed, and salt and pepper to taste.
Process to a puree. Remove to a large basin and fold through 400 g
whitebait.

In another basin beat the egg whites until they stand in stiff peaks.
Fold the egg whites through the whitebait mixture and turn into a
buttered souffle dish. Bake for 20 minutes or until risen and golden.

Posted by Stephen Ceideburg

From an article by Meryl Constance in The Sydney Morning Herald,
4/20/93. Courtesy Mark Herron.

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