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Oyster Souffle Base
Date added: November 27, 2007
- Servings: 4 change
- Calories per serving: 604
- Prep time: 20
- Cook time: 15
Ingredients
- 1/4 cup butter, unsalted
- 1/2 tsp salt, table
- 1/2 tsp pepper, black
- 1/8 cup celery minced
- 1/8 cup onion green, finely chopped
- 2 1/2 cup water
- 8 ounce-weight oyster, eastern, farmed, raw, med
- 1 1/2 cup flour, all purpose, bleached, enrich
- 4 serving egg yolks, raw
- 6 serving egg whites, raw
Recipe Method
1. Place the butter and seasonings in a heavy-bottom saucepan over medium heat and add celery, green onions, white onions,
2. Add the flour one-fourth cup at a time. Beat with a wooden spoon until the mixture begins to thicken and pull away from the sides of the pan. Continue to cook, stirring, for 5 minutes. Beat in the egg yolks, one at a time, with a wooden spoon. Whip the egg whites at high speed until they form stiff peaks. When ready to serve, add the cooled base to the meringue.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 604 | 30% |
| Fat 29g | 44% |
| Cholesterol 794mg | 265% |
| Sodium 805mg | 34% |
| Carbohydrates 41g | 30% |
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