Oyster Soufflés, Baked

Ingredients

• 1 to 1 If doz. oysters
• 1 whiting
• 2 eggs
• 2 table-sps. cream
• Seasoning
• 1 oz. butter
• 1 oz. bread-crumbs
• 1 gill oyster liquor
• milk, or fish stock
• A squeeze of lemon juice
• A pinch of nutmeg

Method

1. 1

   Put the oysters into a saucepan with their liquor, bring to the boil and strain.

2. 2

   Remove the gristle and break them into small pieces.

3. 3

   Scrape the flesh from the whiting, pound well, and melt the butter in a small saucepan.

4. 4

   Add the oyster liquor or other liquid and bread-crumbs, stirring until thick.

5. 5

   Add this to the whiting, pound again, and rub through a sieve.

6. 6

   Mix with the oysters, yolks of eggs, seasoning, and cream.

7. 7

   Beat the egg whites to a stiff froth and stir lightly into the mixture.

8. 8

   Pour into greased souffle cases and bake until well risen and firm.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 177. The excerpt below is the record exactly as published.

Oyster Souffles, Baked (Petits Souffles d’Huitres) 1 to If doz. oysters. 1 whiting. 2 eggs. 2 table-sps. cream. Seasoning. 1 oz. butter. 1 oz. bread-crumbs. 1 gill oyster liquor, milk, or fish stock. A squeeze of lemon juice. A pinch of nutmeg

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