Iced Oyster Souffle

Ingredients

• two dozen small oysters
• two ounces of flour
• one ounce of butter
• a gill of the oyster liquor
• two yolks of eggs
• a gill of cream
• half a pint of whipped aspic jelly
• the whites of three eggs

Method

1. 1

   Mince oysters and rub through a sieve.

2. 2

   Mix flour and butter in a stewpan, add oyster liquor, and stir until thick.

3. 3

   Pound this sauce with pounded oysters, adding yolks, salt, cayenne, cream, and whipped aspic.

4. 4

   Beat egg whites and fold into the mixture.

5. 5

   Butter a mould, pour in the mixture, cover with buttered paper, and steam for half an hour.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 12. The excerpt below is the record exactly as published.

Iced Oyster Souffle Take two dozen small oysters ; mince them, and rub them through a wire sieve. Blanch and beard a dozen sauce oysters, and cut each into four pieces. Put two ounces of flour and one ounce of butter into a stewpan, and mix well together over the fire ; add a gill of the oyster liquor, and stir till it all thickens. Put this sauce and the pounded oysters into a mortar and pound all together, adding two yolks of eggs one at a time, a little salt, cayenne pepper, a gill of cream, and half a pint of whipped aspic jelly

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