Iced Oyster Souffle
From Oysters à la mode, or, The oyster and over 100 ways of cooking it, 1888
A few drops of oyster ketchup can be used for flavoring.
Presented as published in 1888. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Oysters à la mode, or, The oyster and over 100 ways of cooking it (1888) by Harriet Anne de Salis, page 11. The excerpt below is the record exactly as published.
Iced Oyster Souffle. Souffle Glace aux Huitres. Prepare the souffle according to recipe for Oyster Souffle (p. 43), adding some whipped aspic jelly into the sauce, and after it has steamed and been turned out it should be put into a larger sized mould, which should be filled up with aspic jelly. Sometimes a few drops of oyster ketchup has been used for flavouring the jelly, but it gives it rather a cloudy appearance. Garnish with chopped aspic, lemon sippets and parsley
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