How to Make Soufflés of Curry — The Victorian Way

Buy your copy of our ’Victorian Way’ cookery book: Visit Audley End House and Gardens for yourself: It’s the peak of summer at Audley End House and Mrs Crocombe is preparing a dessert to come after dinner — but this dessert is savoury. Found in Agnes Marshall’s ’The Book of Ices’ (), these “fish curry“ soufflés are the perfect follow-up for a summer evening meal. English Heritage is a charity that cares for over 400 historic buildings, monuments and sites. Find out how you can support our work here: INGREDIENTS 00:00 For this recipe, you will need... • 55g / 2oz butter • 2 small onions • diced 2 sour apples, peeled, cored and diced (granny smiths are ideal) • 1 sprig of thyme • 2 bay leaves • 1 sprig of parsley • 25g / 1oz desiccated coconut • 1 tbsp ground almonds or 6 whole blanched almonds • 1 filet of sole, flounder, plaice or oth