Cooking recipe books

My mother used to make this recipe in a round Pyrex dish when I was little and the round shape was quite pretty. Now that I think of it, I think she only made a  soufflé in that Pyrex dish.  Alas, I do not have a round recipient so I baked it on my rectangular Pyrex dishes. I was always fascinated with how quickly it deflated out of the oven. Not 10 seconds and it was flat! I added the salmon to my mom's recipe. I always thought just whiting was a bit too bland and salmon gives it more flavour. I did think of adding anchovies as well like Delia Smith does but then it would taste more like fish pie and this is a soufflé! Serves: 4 persons. Ingredients: 500g fish (mix of whiting and salmon) 50g butter 50g plain flour 200ml milk ½ lemon juice (3 tbsp) 4 eggs, separated nutmeg to taste salt & pepper to taste Method: Boil the fish in salted water. If needed, remove the skin and bones of the fish and flake it. Reserve 200ml of the cooking water. Make the white sauce: ...

This is my mum's recipe. She used to make it when I was little and always served it in a round pyrex oven dish. I loved it! Mum used to make it with whiting but at some point I added salmon to give it a stronger taste and I prefer it. Serves: 4 persons. Ingredients: 500g fish (white fish and salmon) 4 eggs 3 tbsp lemon juice (½ lemon) Salt, pepper and nutmeg to taste For the white sauce: 50g unsalted butter 50g plain flour (change to 30g cornflour for gluten-free) 200ml milk 200ml water from cooking of the fish Equipment:   ovenproof dish 30 (L) x 20 (W) x 5 (D) cm. Method: Cook the fish in a pan of salted water. Drain the fish but keep 200ml of the water aside. Flake the fish. I re-use the same pan so I save on washing and make the white sauce in it. Butter, then flour, then milk and water.  Keep whisking the white sauce until it is thick. Add the egg yolks and the lemon juice to the white sauce and whisk well.  Season ...