Little Oyster Souffles a la Sandringham

Ingredients

• a dozen large oysters
• two ounces of Vienna flour
• two ounces of butter
• half a pint of milk
• the yolks of three eggs
• a tiny dust of cayenne
• a little salt

Method

1. 1

   Beard and dice the oysters, strain the liquor.

2. 2

   Mix flour and butter in a stewpan, add cayenne, salt, milk, and egg yolks.

3. 3

   Stir until boiling, then add oysters and liquor.

4. 4

   Whip egg whites until stiff and fold into the mixture.

5. 5

   Fill souffle cups, top with breadcrumbs and butter, and bake for 15 minutes.

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 13. The excerpt below is the record exactly as published.

Little Oyster Souffles k la Sandringham. Petits Souffles d'Huitres a la Sandringham. Beard a dozen large oysters and cut them up into dice, strain the liquor into a basin ; mix two ounces of Vienna flour with two ounces of butter in a stewpan, a tiny dust of cayenne, a little salt, half a pint of milk, and the yolks of three eggs

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