Oyster Souffle Base
Yield
4 servingsPrep
15 minCook
20 minReady
35 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| ⅛ | cup |
celery
minced |
|
| ⅛ | cup |
onions
green, finely chopped |
|
| ⅛ | cup |
onions
white, |
|
| ⅛ | cup |
green bell peppers
minced |
|
| 1 | cup |
oysters
minced |
*
|
| 2 ½ | cups |
oyster juice
|
* |
| 8 | ounces |
oysters
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| 4 | large |
egg yolks
|
|
| 6 | large |
egg whites
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 3E+1 | ml |
celery
minced |
|
| 3E+1 | ml |
onions
green, finely chopped |
|
| 3E+1 | ml |
onions
white, |
|
| 3E+1 | ml |
green bell peppers
minced |
|
| 237 | ml |
oysters
minced |
*
|
| 591 | ml |
oyster juice
|
* |
| 231.2 | ml/g |
oysters
|
|
| 355 | ml |
all-purpose flour
|
|
| 4 | large |
egg yolks
|
|
| 6 | large |
egg whites
|
|
Directions
Place the butter and seasonings in a heavy-bottom saucepan over medium heat and add celery, green onions, white onions, green pepper and minced oysters.
Sauté the mixture until the vegetables are tender.
Add the oyster water and the whole oysters and simmer for 12 to 15 minutes.
Add the flour one-fourth cup at a time.
Beat with a wooden spoon until the mixture begins to thicken and pull away from the sides of the pan.
Continue to cook, stirring, for 5 minutes.
Beat in the egg yolks, one at a time, with a wooden spoon.
Whip the egg whites at high speed until they form stiff peaks.
When ready to serve, add the cooled base to the meringue.
