Small Souffles of Oysters

Ingredients

• 3 doz. oysters
• 1 pint of Bechamel
• 4 egg yolks
• the whites of 4 eggs
• some small entree cases
• cook in a medium oven from 8 to 10 minutes

Method

1. 1

   Cook in their own juice 3 dozen oysters and then drain.

2. 2

   Reduce the juice with 1 pint of Bechamel, bind with 4 egg yolks and season to taste.

3. 3

   Remove the belly part from the oysters, cut them in 3 or 4 pieces, according to size, and add to the sauce.

4. 4

   Whip the whites of the 4 eggs to a stiff froth and gently blend the latter with the above preparation.

5. 5

   Then fill with it some small entree cases and cook in a medium oven from 8 to 10 minutes.

As published

This recipe was extracted from "Dainty dishes" (1903) by Adolphe Meyer, page 8. The excerpt below is the record exactly as published.

Small Souffles OF Oysters. Cook in their own juice 3 doz. oysters and then drain. Reduce the juice with i pint of Bechamel, bind with 4 egg yolks and season to taste. Remove the belly part from the oysters, cut them in 3 or 4 pieces, according to size, and add to the sauce. : Whip the whites of the 4 eggs to a stiff froth and 24 gently blend the latter with the above preparation. Then fill with it some small entree cases and cook in a medium oven from 8 to lo minutes

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