Recipe: Fish Souffle

This dainty dish is made by rubbing one-half cup of cold boiled FISH through a fine sieve. Then add
One cup of cold cream Sauce,
One tablespoon of salt,
One teaspoon of paprika,
One-half teaspoon of mustard,
Three tablespoons of finely chopped parsley,
One tablespoon of Worcestershire Sauce,
Yolk of two eggs.
Beat hard to mix and then carefully fold in the stiffly beaten whites of two eggs. Pour into well-greased custard cups and then set the cups in a pan Containing warm water, and bake in a moderate oven until firm in the centre, usually about twenty minutes.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss