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Oyster Souffle Base – Great Chefs

Oyster Souffle Base - Great Chefs recipe image
This French dessert features Butter 1/8 c Pepper, green, minced, Salt 1 c Oysters, minced. It delivers aromatic, well-seasoned taste, smooth, comforting richness. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 113.2
Description
This French dessert features Butter 1/8 c Pepper, green, minced, Salt 1 c Oysters, minced. It delivers aromatic, well-seasoned taste, smooth, comforting richness. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1/4 cups Butter
  • 1/8 cups Pepper, green, minced
  • 1/2 teaspoons Salt
  • 1 cups Oysters, minced
  • 1/2 teaspoons Pepper, black
  • 2 1/2 cups Oyster water
  • 1/8 cups Celery, minced
  • 8 oz Oysters
  • 1/8 cups Onions, green, finely
  • 1 1/2 cups Flour
Directions
  1. 1
    chopped 4 lg Egg yolks 1/8 c Onions, white, minced 6 lg Egg whites
  2. 2
    Place the butter and seasonings in a heavy-bottom saucepan over medium
  3. 3
    heat and
  4. 4
    add celery, green onions, white onions, green pepper and minced oysters.
  5. 5
    Saute the mixture until the vegetables are tender.
  6. 6
    Add the oyster water and the whole oysters and simmer for 12 to 15 minutes.
  7. 7
    Add the flour one-fourth cup at a time.
  8. 8
    Beat with a wooden spoon until the mixture begins to
  9. 9
    thicken and pull away from the sides of the pan.
  10. 10
    Continue to cook, stirring, for 5 minutes.
  11. 11
    Beat in the egg yolks, one at a time, with a wooden spoon.
  12. 12
    Whip the egg whites at high speed until they form stiff peaks.
  13. 13
    When ready to serve, add the cooled base to the meringue.
  14. 14
    : Box 71112, New Orleans, Louisiana - 1983 : Chef Gerhard Brill, Commander's Palace Restaurant, New Orleans

Nutrition Facts

Servings 4

Amount Per Serving
Calories 113.2kcal
% Daily Value *
Total Fat 12.2g19%
Saturated Fat 7.7g39%
Cholesterol 32.2mg11%
Sodium 2537.1mg106%
Total Carbohydrate 1.3g1%
Dietary Fiber 0.4g2%
Sugars 0.4g
Protein 0.4g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: base, black, butter, celery, chefs, dessert, finely, flour, french, great, green, minced, onions, oyster, oysters, pepper, salt, sautéing, simmering, souffle
Read it online: https://www.chefs-mate.com/recipe/oyster-souffle-base-great-chefs/