Huitres Soufflées

Ingredients

• four oz. of chicken fillets
• six raw oysters
• Soufflé au Parmesan

Method

1. 1

   Prepare a mousseline forcemeat with chicken and oysters.

2. 2

   Mould into quenelles with an oyster in the center.

3. 3

   Poach and drain.

4. 4

   Arrange on a dish and cover with Supréme sauce, garnishing with truffle and asparagus.

Nutrition per serving

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 194. The excerpt below is the record exactly as published.

HUITRES SOUFFLEES Make a preparation of Soufflé au Parmesan (No. 2295A). Slightly poach the oysters, clean their hollow shells, and set these on a tray covered with kitchen salt. Spread a layer of the preparation on each shell; put an oyster thereon, and cover the latter with the soufflé au Parmesan. Heat the base of the tray on the stove, and, when the soufflé begins to rise, put the tray in the oven, that the soufflé may cook and colour at the same time. Serve at once. 984—HUITRES A LA FLORENTINE Poach the oysters. Set their hollow shells on a tray as above; garnish the bottom of each of these with shredded spinach stewed in butter; lay an oyster on the spinach in each shell; cover with Mornay sauce, and set to glaze quickly. Serve immediately. 985—HUITRES GRILLEES Open the oysters, and leave them in their hollow shells; lay them (very straight) on a tray covered with salt, incrusting them in the latter; besprinkle with a drop of lemon juice and a little mignonette pepper and put them in a fierce oven, that their top surfaces may be speedily poached. Dish them on a napkin; pour a coffeespoonful of ‘‘ Sauce Diable Escoffier ’’ over each, and serve directly. 986-—-QUENELLES D’HUITRES A LA REINE With four oz. of chicken fillets and six raw oysters

Cook this with the app: pantry check, scaling, and the assistant.