Oyster Souffle
- 4 tablespoons shortening
- 5 tablespoons flour
- 1 cup milk
- 1 teaspoon salt
- 3 egg yolks, beaten
- 3/4 cup sifted bread crumbs
- 1/2 pint oysters cut
- 3 egg whites, beaten stiff
Make a sauce of the shortening flour, milk and salt; pour atop egg yolks, beating constantly; add bread crumbs and oysters which have been cleaned and cut into small pieces. Cool, but do not allow to set. Fold in egg whites, pour into ungreased baking dish, cook in moderately cool oven, 325°F., about 1hour. Serves 6.
Submitted by Jun 9, 2009
15 min
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