*  Exported from  MasterCook  *
 
                             Oyster Souffle Base
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Seafood                          Masterchefs
                 Norleans                         Pal
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4   c            Butter
      1/2   ts           Salt
      1/2   ts           Pepper, black
      1/8   c            Celery, minced
      1/8   c            Onions, green, finely
                         -- chopped
      1/8   c            Onions, white, minced
      1/8   c            Pepper, green, minced
    1       c            Oysters, minced
    2 1/2   c            Oyster water
    8       oz           Oysters
    1 1/2   c            Flour
    4       lg           Egg yolks
    6       lg           Egg whites
 
        Place the butter and seasonings in a heavy-bottom saucepan over
   medium heat and add celery, green onions, white onions, green pepper
   and minced oysters.  Saute the mixture until the vegetables are
   tender.
   
        Add the oyster water and the whole oysters and simmer for 12 to
   15 minutes.
   
        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.
   
        Source: Great Chefs of New Orleans, Tele-record Productions - 1983
        :    www.greatchefs.com - 747 Magazine Street, New Orleans, LA 70130
        :    Chef Gerhard Brill, Commander’s Palace Restaurant, New Orleans
  
 
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