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     This is one of the few recipes I will follow slavishly, measuring everything - because you have to, to be blunt. It doesn't work right if the wet/dry issues are off. Also, it's simple and just plain yummy, so it's worth the trouble. :-> It was published in a little cookbook of recipe ideas from Chicken of the Sea tuna, sometime mid-fifties/early-sixties (each section is printed on a different bright color of paper - orange, brownish, yellow, green ... you get the idea). It's actually a wonderful little recipe, cheap ingredients, and fairly forgiving of anything except jumping up and down while it's baking (which no souffle will stand, to my knowledge). It's yummy and light and creamy, and the bits that cook onto the sides of the pan are the BEST PART, fought over enthusiastically in my family. Serve with applesauce.

     This recipe does however require familiarity with the arcana of Dealing With Separated Eggs. The easiest way to get yolks and whites separate is to crack the egg into a bowl, pouring it through your fingers (so your fingers can safely cup the yolk sac and let the white run into the bowl below). Deposit yolks in another bowl. Also, 'folding' means using a flat, wide tool like a rubber spatula to go in a circular motion, with wrist-turning so the paddle part goes in circles like a toy train on a track, from the bottom of the bowl towards you, up and over, and back down the other side. It's a method of mixing without deflating the nicely-whipped egg whites (which are, ultimately, what keeps this recipe fluffy). You don't need to mix until the color is completely homogenous; just gently until it's kind of evenly chunky. Additional hint: mix about a quarter of the beaten-egg-whites into the tuna mixture first, to lighten it, and then mix the remaining egg whites into that mixture. It helps keep from deflating everything. Style points!
[N.B.: Yes, I know 'souffle' is usually prounounced 'soo-FLAY,' and spelt with an accent on the final e. This recipe is traditionally called 'TOOna SOOfull' in my family because it's far too easy to be a 'real' souffle. :-> ]

Chicken of the Sea Tuna Souffle
Serves threeish, depending on side dishes and appetite. I need to remember to do a double-recipe more often!

1 can tuna - must be packed in oil
2 tablespoons drained oil (from tuna can)
2 tablespoons butter or margarine
1/4 cup flour
1/4 teaspoon dry mustard
1/2 cup condensed cream of celery soup (yes, that's one standard can)
1/2 cup milk
4 egg yolks
1/4 teaspoon cream of tartar
4 egg whites

     Drain the liquid from tuna into a saucepan. Add butter or margarine. Cook over low heat until butter or margarine is melted. Add flour and dry mustard. Stir until smooth. Blend soup and milk together. Add to flour mixture, stirring constantly. Cook over medium heat until thick and smooth. Remove from heat. Add tuna.

     Beat egg yolks until thick and lemon-colored. Slowly add tuna mixture to beaten yolks, stirring constantly. Add cream of tartar to egg whites. Beat until stiff. Fold egg whites into tuna mixture.

     Pour into ungreased 1 1/2-quart (straight-sided, round - basically a cylinder) baking dish. Run your thumb along the edge, parallel to the baking dish, to make a little groove right at the edge to encourage it to rise properly. Bake in preheated 350-degree-Fahrenheit oven about 50 minutes, until puffed and golden, just browning on top. Serve immediately.



( 5 comments — Leave a comment )
12th Mar, 2002 11:42 (UTC)
Souffle is french. (Soo-flay). :)

Impress your friends!
12th Mar, 2002 11:49 (UTC)
Re: umm..
I know, hence the unambiguous statement that in this case it's pronounced SOOfull. :-> It's a family tradition, because this recipe is nowhere near fussy enough to be a 'real' souffle.
12th Mar, 2002 12:01 (UTC)
Re: umm..
Oh.. oops. I must have missed that.

*re-reads* the post.


I'm not having the most cognitive of days. Sorry.
12th Mar, 2002 12:41 (UTC)
Re: umm..
Nah, I edited that in after your comment to make it clearer for others. :->
12th Mar, 2002 12:16 (UTC)
Heh, Jacob calls his chocolate souffle SOO-ful as well.
( 5 comments — Leave a comment )


El. Almeda Mason

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