Fish Soufflé with Curry (Caril)

Name: Fish Soufflé with Curry (Caril)
Yield: 4
Ingredients: 5 tablespoons of butter or margarine; 1/2 cup of finely chopped onion; 1 cup of cut into small pieces; 2 tablespoons of all-purpose flour; 2 tablespoons of curry powder; 1 teaspoon of salt; 1 cup of scalded milk (heated to a simmer); 2 tablespoons of fresh parsley; 1 minced clove of garlic; 4 beaten eggs; 1 cup of cooked fish flaked; 4 egg whites

1
5 tablespoons of butter or margarine
2
1/2 cup of finely chopped onion
3
1 cup of cut into small pieces
4
2 tablespoons of all-purpose flour
5
2 tablespoons of curry powder
6
1 teaspoon of salt
7
1 cup of scalded milk (heated to a simmer)
8
2 tablespoons of fresh parsley
9
1 minced clove of garlic
10
4 beaten eggs
11
1 cup of cooked fish flaked
12
4 egg whites

Ingredients

1
5 tablespoons of butter or margarine
2
1/2 cup of finely chopped onion
3
1 cup of cut into small pieces
4
2 tablespoons of all-purpose flour
5
2 tablespoons of curry powder
6
1 teaspoon of salt
7
1 cup of scalded milk (heated to a simmer)
8
2 tablespoons of fresh parsley
9
1 minced clove of garlic
10
4 beaten eggs
11
1 cup of cooked fish flaked
12
4 egg whites

Directions

1
Melt 3 tablespoons of butter in a saucepan
2
Add the onion and fish
3
Cook over low heat until the fish is tender, about 10 minutes
4
Melt the remaining 2 tablespoons of butter
5
Add the flour, curry powder, and salt
6
Slowly add the milk, stirring constantly until it reaches a simmer
7
Add the parsley and garlic
8
Cook for 5 minutes, stirring occasionally
9
Add the fish mixture
10
Mix well
11
Let cool for 10 minutes
12
Beat in the eggs
13
Fold in the cooked fish
14
Check seasoning
15
Preheat oven
16
Beat egg whites until stiff
17
Gently fold into the fish mixture
18
Divide into individual soufflé dishes and bake at a moderate temperature for 20 minutes
19
Serve immediately, garnishing with four quarters, and finally, take advantage of leftover fish.