Oyster Omelette Souffle

Ingredients

• Eighteen oysters
• six eggs
• four tablespoonfuls of milk
• one half-tablespoonful of butter
• pepper and salt to taste

Method

1. 1

   Beat the whites of the eggs separately to a stiff froth; they must be stiff enough to stand alone.

2. 2

   Stir in lightly the yolks, which have been beaten with the milk and seasoning.

3. 3

   Cut the oysters into small pieces, add them to the mixture, and pour the whole into the omelette pan, in which you have already melted the butter.

4. 4

   The pan must be very hot when you pour the mixture in, and you must cook it for several minutes without stirring, only slipping a knife round the edges to make sure it is not burning.

5. 5

   When the centre is set, place the pan in the oven long enough to stiffen, but not brown the top.

6. 6

   Then fold, and serve quickly.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 19. The excerpt below is the record exactly as published.

Oyster Omelette Souffle Calf's Feet Chicken Pot Pie Boiled Stuffed Turkey and Cranberry Sauce Roast Canvas-Back Duck Hominy Croquettes and Baked Sweet Potatoes Pumpkin Pie Strawberry Pudding; Apricot Cups Peach Ice-Cream Crab Savoury Fruit AMERICA Clam Soup. Twenty-five clams (fresh or tinned) , one quart of milk, three potatoes, two tablespoonfuls of butter, two table- spoonfuls of flour, salt and pepper. Pare and chop the potatoes, and put them on to boil with the milk in a double saucepan. Rub the butter and flour smoothly together, and when the milk and potatoes have been boiling for fifteen minutes stir them in, and boil for eight minutes longer. Add the pepper and salt, and, last of all, the clams. Boil three minutes longer, and serve. Tomato Soup. Four pounds of fresh tomatoes or two tins, two pints of hot water, and one pint of clear veal stock, four tablespoonfuls of flour, two tablespoonfuls of butter, two teaspoonfuls of salt, two teaspoonfuls of sugar, and two cups of cream. Let the tomatoes and water come to the boil. Rub the flour, butter, and a tablespoonful of the tomato together. Stir into the boiling mixture along with the cream, add a seasoning of pepper, a grate of nutmeg, and a large bay leaf. Boil all together for fifteen minutes, rub through a sieve, and serve with diamond-shaped slices of bread fried to a delicate golden colour. Stewed Terrapins. To the meat of about two large or four small terrapins add one teacupful of sherry and one breakfastcupful of ^3 BANQUETS OF THE NATIONS port, one teacupful each of currant or similar fruit jelly, one dessertspoonful nearly full of Worcester sauce, a little cayenne pepper, quarter teaspoonful of mustard, and salt to taste. Stew all these together, and just as the meat is cooked stir well in one breakfastcupful of pure fresh cream : as soon as the cream gets hot, and well mixed with the dressing, serve it. Oyster Omelette Souffle. Eighteen oysters, six eggs, four tablespoonfuls of milk, one half-tablespoonful of butter, and pepper and salt to taste

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