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Whiting, Souffle Of

Skin and clean three medium-sized whiting, take out the bones, and chop the fish finely. Butter a souffle tin, and fasten a well-buttered paper band round the top; sprinkle the inside with a few browned bread-crumbs. Put three ounces of butter into a stewpan; when hot stir in two ounces of flour, and cook for a little while without browning. Add half a pint of milk, stir briskly until smooth, then add a gill of cream, and cook a little longer, stirring all the while. Remove from the fire, cool a little, work in the yolks of four eggs, a tea-spoonful of anchovy essence, and lastly the fish. Mix well, and season with pepper and salt. Whisk the whites of the eggs to a stiff froth, add this to the mixture, pour it into the tin, and bake in a moderate oven for about forty minutes.