Oyster Souffle Iced

Ingredients

• twenty-four deep-sea oysters
• a dozen more
• two ounces of flour
• one ounce of butter
• a gill of the oyster liquor
• half a pint of whipped aspic jelly
• two yolks of eggs
• a little salt
• cayenne
• six drops of essence of anchovy
• a gill of cream
• the whites of three eggs

Method

1. 1

   Mince the oysters and rub them through a wire sieve.

2. 2

   Blanch and beard a dozen more and cut each into four pieces.

3. 3

   Mix flour and butter in a stewpan over the fire, then add oyster liquor and stir till it thickens; add whipped aspic jelly.

4. 4

   Pound oysters with egg yolks, salt, cayenne, essence of anchovy, and cream; fold in beaten egg whites and oyster pieces.

5. 5

   Line a mould with aspic jelly, fill with mixture, and freeze.

6. 6

   Garnish with chopped aspic.

Nutrition per serving

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 69. The excerpt below is the record exactly as published.

Oyster Souffle Iced Take twenty-four deep-sea oysters, mince them, and rub them through a wire sieve. Blanch and beard a dozen more and cut each into four pieces. Put two ounces of flour and one ounce of butter into a stewpan and mix well together over the fire, then add a gill of the oyster liquor and stir till it thickens ; then add half a pint of whipped aspic jelly. Place the oysters into a mortar and pound them 1 86 COOKERY A LA MODE well together, adding two yolks of eggs, a little salt, cayenne, six drops of essence of anchovy, and a gill of cream ; beat the whites of three eggs

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