Little Oyster Souffles

Ingredients

• a dozen sauce oysters
• two ounces of fine flour
• two ounces of butter
• a tiny dust of cayenne pepper
• a pinch of salt
• three raw yolks of eggs
• barely half a pint of cold milk
• four whites of eggs
• a pinch of salt
• browned bread-crumbs
• a tiny piece of butter

Method

1. 1

   Beard and cut oysters into small pieces.

2. 2

   Strain their liquor into a cup.

3. 3

   Mix flour, butter, cayenne, salt, yolks, and milk in a pan, stirring until it boils.

4. 4

   Add oysters and liquor.

5. 5

   Whip egg whites with salt until stiff, then fold into the mixture.

6. 6

   Fill oiled paper cases, top with bread-crumbs and butter, and bake for about fifteen minutes.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 109. The excerpt below is the record exactly as published.

Little Oyster Souffles. Beard a dozen sauce oysters, and cut them into little square pieces ; strain their liquor into a cup. Put two ounces FISH. 185 of fine flour into a stew-pan "vvith two ounces of butter, a tiny dust of ca3'enne pepper, a pinch of salt, three raw yolks of eggs, and barely half a pint of cold milk ; mix well together, and stir over the fire until it boils ; add the cut-up oysters and their liquor. Whip four whites of eggs and a pinch of salt till very stiff, and put this to the above ; mix well together, and fill some httle paper cases which have been oiled and dried (china cases can be used if liked) ; put a few browned bread-crumbs on the top of each souffle, and a tin}^ piece of butte

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