|Salt cod||1⁄2 Pound|
|Chopped onion||2⁄3 Cup (10.67 tbs)|
|Diced green pepper||1⁄4 Cup (4 tbs)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Milk||1 1⁄4 Cup (20 tbs)|
The salt cod should first be freshened by soaking overnight in cold water to cover.
Drain, and put in pan with fresh water to cover.
Place over low heat, and bring to simmer.
Fish should now be ready to use, but if still too salty, repeat simmering procedure, and drain.
Fry bacon bits till crisp; lift out, and gently cook next 3 ingredients in bacon fat.
Sprinkle flour over vegetables, and add 1 cup milk gradually, stirring and cooking until thickened.
Add flaked fish, bacon and seasonings.
Beat egg yolks and 1 /4 cup milk; 'add carefully to mixture, and cook gently 2Ã¢â‚¬â€3 minutes.
Beat egg whites until stiff but not dry, and fold into hot mixture.
Turn into greased baking dish, and bake at 350Ã‚Â°F.
about 30 minutes or until souffle is high, firm and lightly browned.