Recipe - Salmon And Mushroom Souffle

3 tablespoon Butter
3 tablespoon Olive oil
10 ounce Baby peas; frozen
One fourth pound Smoked Salmon; cut into
Slivers
One half pt Heavy cream
1 pt Half and half
One half cup Italian cheese; grated
12 ounce Fettucini noodles

Melt the butter in the olive oil. Add the peas and simmer on low until the
peas are tender. Add the cream and the half and half and simmer for 10 min
on a VERY low heat. Take off the heat and add half the grated cheese. Cook
the pasta until al dente and drain well. Toss with the sauce. Place in
serving dish and top with smoked salmon. Serve hot with the remaining
cheese on the side for topping.

Posted to JEWISHFOOD digest by Linda Shapiro lss@coconet.com on Feb 15,
1999, converted by MM_Buster v2.0l.