'3 tablespoons of butter or margarine'
'1 medium onion, peeled and chopped'
'1 cup of cold water'
'1 minced garlic clove'
'2 cups of cooked, mashed potatoes'
'1 1/2 cups of fish scraps, flaked into small pieces'
'Salt and pepper to taste'
'4 egg yolks'
'6 egg whites'
For the mustard sauce:
'1 cup of white sauce'
'1 tablespoon of mustard'
For the white sauce:
'1 tablespoon of butter or margarine'
'1 tablespoon of all-purpose flour'
'1 cup of milk'
'Salt to taste'
'3 tablespoons of butter or margarine'
'1 medium onion, peeled and chopped'
'1 cup of cold water'
'1 minced garlic clove'
'2 cups of cooked, mashed potatoes'
'1 1/2 cups of fish scraps, flaked into small pieces'
'Salt and pepper to taste'
'4 egg yolks'
'6 egg whites'
For the mustard sauce:
'1 cup of white sauce'
'1 tablespoon of mustard'
For the white sauce:
'1 tablespoon of butter or margarine'
'1 tablespoon of all-purpose flour'
'1 cup of milk'
'Salt to taste'
'Preheat a 2-quart soufflé dish and grease it well.'
'Chill in the refrigerator for at least an hour.'
'Melt the remaining butter in a saucepan, add the onion and water
Bring to a boil and let simmer until all the water has evaporated and the onion is cooked and tender.'
'Add the garlic and mix well with the potato and fish.'
'Season with salt and pepper to taste.'
'Beat the egg yolks lightly and fold them into the fish mixture, then beat in the remaining egg whites.'
'Fold in 1/3 of the beaten egg whites, then gently pour the remaining egg whites over the top.'
'Place the dish in a preheated oven at moderate temperature (170°F) for 30 minutes, or until puffed and golden.'
'Make the white sauce by melting the butter in a small saucepan over low heat
Add the flour and whisk constantly for 3 minutes, or until smooth.'
'Remove from heat, add the milk gradually, whisking vigorously to mix well
Bring back to a simmer and cook for an additional minute, or until thickened.'
'Season with salt to taste.'
'Make the mustard sauce by combining the warm white sauce with the mustard
Serve immediately over the fish soufflé.'
'Serve in small portions, garnished as desired.'
