Fish Souffle

FISH SOUFFLE

2 eggs
1 cup milk
2 tablespoons margarine
2 teaspoons chopped parsley
2 tablespoons flour
1 cup shredded fish
1/2 teaspoon salt

Make white sauce of margarine, flour, salt and milk; add
fish, parsley and eggs beaten separately. Bake in ramekins
until puffed and brown, about 20 minutes. Ramekin dishes
should be placed in hot water.

To the water in which fish is boiled add one-half lemon or
a little vinegar.