Oyster Soufflé

Name: Oyster Soufflé
Ingredients: 3 tablespoons butter or margarine; 1/4 cup all-purpose flour; 1/2 teaspoon salt; Dash of paprika; 1 cup milk; 4 eggs, separated; 1 1/2 cups oysters, drained and minced (about 1 cup)

7 ingredients

3 steps

Ingredients

3 tablespoons butter or margarine
1/4 cup all-purpose flour
1/2 teaspoon salt
Dash of paprika
1 cup milk
4 eggs, separated
1 1/2 cups oysters, drained and minced (about 1 cup)

Directions

1

Melt butter in a large heavy saucepan over low heat; add flour and seasonings, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.
2

Beat egg yolks until thick and lemon colored. Gradually stir one-fourth of hot white sauce into yolks; add to remaining hot white sauce.
3

Beat egg whites (at room temperature) until stiff but not dry. Gently fold egg whites and minced oysters into hot white sauce. Spoon mixture into a lightly greased 1 1/2-quart souffle dish. Place dish in a 13- x 9- x 2-inch baking pan; pour hot water into pan to a depth of 1 inch. Bake at 350° for 45 minutes or until puffed. Serve immediately.