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| Home -> [Creole & Cajun, Exotic, New Orleans, North American, Quiches & Souffles, Seafood, Souffles, Southern] -> [Oyster souffle base Recipe] |
Oyster souffle base
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Creole & Cajun, Exotic, New Orleans, North American, Quiches & Souffles, Seafood, Souffles, Southern |
Rating: |
0 |
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Ingredients:
| 1/4
| cup | Butter | | 1/2
| tsp | Salt | | 1/2
| tsp | Pepper, black | | 1/8
| cup | Celery, minced | | 1/8
| cup | Onions, green, finely | | | -- chopped | | 1/8
| cup | Onions, white, minced | | 1/8
| cup | Pepper, green, minced | | 1
| cup | Oysters, minced | | 2 1/2
| cup | Oyster water | | 8
| oz | Oysters | | 1 1/2
| cup | Flour | | 4
| large | Egg yolks | | 6
| large | Egg whites |
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Procedures:
| 1 | Place the butter and seasonings in a heavy-bottom saucepan over medium heat and add celery, green onions, white onions, green pepper and minced oysters. | | 2 | Saute the mixture until the vegetables are tender. | | 3 | add the oyster water and the whole oysters and simmer for 12 to 15 minutes. | | 4 | add the flour one-fourth cup at a time. | | 5 | Beat with a wooden spoon until the mixture begins to thicken and pull away from the sides of the pan. | | 6 | continue to cook, stirring, for 5 minutes. | | 7 | beat in the egg yolks, one at a time, with a wooden spoon. | | 8 | whip the egg whites at high speed until they form stiff peaks. | | 9 | When ready to serve, add the cooled base to the meringue. |
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