Oyster Soufflé

Ingredients

• two dozen small oysters
• a dozen large oysters
• two ounces of flour
• one ounce of butter
• a quarter of a pint of oyster liquor
• a gill of cream
• three whites of egg

Method

1. 1

   Mince small oysters and rub through a sieve.

2. 2

   Blanch and beard large oysters, cut into pieces.

3. 3

   Mix flour and butter, add oyster liquor, and cook until thick.

4. 4

   Combine with minced oysters, add egg yolks, salt, cayenne, and cream.

5. 5

   Fold in beaten egg whites, pour into a buttered mold, cover, and steam for half an hour.

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

Oyster Souffld. Take two dozen small oysters, mince them, and rub them through a wire sieve. Blanch and beard a dozen large oysters, and cut each one into four pieces. Put two ounces of flour and one ounce of butter into a stewpan, and mix them well together over the fire ; then a quarter of a pint of oyster liquor, and stir all together till it thickens and the flour is well cooked. Put this sauce and the pounded oysters into a mortar and pound them well together, adding the yolks of eggs one at a time, a little salt, cayenne pepper, and a gill of cream ; when these are thoroughly mixed, beat three whites of Qgg

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