Oyster Soufflé

Ingredients

• 2 ozs. of butter
• a table-spoonful of sifted flour
• a gill and a half of cream
• a dozen oysters
• two eggs
• a teaspoonful each of anchovy essence
• a teaspoonful each of lemon-juice

Method

1. 1

   Melt butter, add flour, and stir until smooth.

2. 2

   Thin with cream and oyster liquor, boil, and season.

3. 3

   Add oysters and yolks, mix, then fold in whipped whites.

4. 4

   Bake in a souffle case for 20 minutes, topping with lobster coral and cayenne.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 398. The excerpt below is the record exactly as published.

Oyster Souffle. — Put 2 ozs. of butter into a saucepan, and set over the fire to melt; add a table-spoonful of sifted flour, stir until smooth ; thin with a gill and a half of cream and the liquor from a dozen oysters; let come to a boil, take from the fire, and season with salt, cayenne, and a tea- spoonful each of anchovy essence and lemon -juice. Have a dozen oysters cut in pieces (not chopped), and add with the yolks of two eggs

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