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The New Zealand Railways Magazine, Volume 8, Issue 5 (September 1, 1933)

Oyster Souffle

Oyster Souffle.

2 doz. Oysters.

2 tablespoonsful Butter.

3 tablespoonsful Bread Crumbs.

½ teaspoonful Salt.

2 tablespoonsful Flour.

3/4 cupful Milk or Cream.

3 Eggs.

1 teaspoonful Lemon Juice.

Scald oysters in their liquor, remove them and chop fine; blend smoothly together the butter and page 52 flour, add the oyster liquor and milk. Stir over fire until thick and smooth. Add breadcrumbs and salt, and cook for three minutes. Remove from the fire, add the beaten yolks of eggs and set aside until slightly cooled; mix in the chopped oysters and lemon juice, whites of eggs beaten to a stiff froth; bake in a moderate oven for 20 minutes. Serve immediately.