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Fish Souffle

      500 ml (2 c.) cooked Fish
      2 Eggs
      500 ml (2 c.) Milk
      80 ml (1/3 c.) Bread Crumbs
      50 ml (3 1/2 tbsp.) Butter
      50 ml (3 1/2 tbsp.) Flour
      1 ml (1/8 tsp.) Paprika
      3 ml (2/3 tsp.) Salt

      Melt butter, add flour and when smooth, stir in milk. Cook until thickened. Add seasoning and crumbs. Cool. Add flaked fish to sauce and mix well. Stir in egg yolks, and stiffly beaten whites. Put in greased baking dish and bake in moderately hot oven until firm.

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