Oyster Souffle Base
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
Directions
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chopped 4 lg Egg yolks 1/8 c Onions, white, minced 6 lg Egg whites
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Place the butter and seasonings in a heavy-bottom saucepan over medium
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heat and
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add celery, green onions, white onions, green pepper and minced oysters.
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Saute the mixture until the vegetables are tender.
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Add the oyster water and the whole oysters and simmer for 12 to 15 minutes.
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Add the flour one-fourth cup at a time.
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Beat with a wooden spoon until the mixture begins to
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thicken and pull away from the sides of the pan.
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Continue to cook, stirring, for 5 minutes.
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Beat in the egg yolks, one at a time, with a wooden spoon.
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Whip the egg whites at high speed until they form stiff peaks.
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When ready to serve, add the cooled base to the meringue.
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: 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.
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