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Ingredients Edit

Directions Edit

  1. Chop the fish finely.
  2. Melt the margarine, add the flour and milk and boil for 3 minutes.
  3. Add the fish, chopped thyme, celery and lime juice.
  4. Beat in the egg yolks, one at a time.
  5. Fold in the stiffly beaten egg whites.
  6. Put into a greased soufflé case or deep pyrex dish.
  7. Bake in a hot oven (425°F) for 20 – 25 minutes or until brown and well risen.
  8. Serve immediately.

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