Oyster Dressing Souffle With Oyster And Tasso Ragu
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Essnce08 | 6 | Servings | |
INGREDIENTS
| 3 | T | Butter |
| 1/2 | c | Fine bread crumbs |
| 1 | Recipe Prepared oyster | |
| dressing | ||
| 6 | Egg whites, beaten stiff | |
| 1 | T | Olive oil |
| 6 | oz | Tasso, diced |
| 2 | T | Minced shallots |
| 1 | T | Minced garlic |
| 1 | c | Chopped tomatoes, peeled and |
| seeded | ||
| 1 | c | Veal reduction |
| 1/4 | c | Chopped green onions |
| 2 | Dozen Shucked oysters | |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| 6 | Fried Spinach leaves | |
| 1 | T | Chopped chives |
| Emeril's Essence, see * Note |
INSTRUCTIONS
Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the oven to 400 degrees. Butter and bread-crumb the ramekins. In a mixing bowl, fold the beaten egg whites into the oyster dressing. Pour the mixture into a 24-ounce ramekin. Bake the souffle for about 25 to 30 minutes or until the souffle rises to about 2 inches above the rim of the ramekin. In a saute pan, heat the olive oil. When the oil is hot, render the Tasso. Cook for 1 minute. Add the shallots, garlic and tomatoes. Saute for 1 minute. Season with salt and pepper. Stir in the veal reduction. Bring the liquid up to a boil. Reduce to a simmer. Stir in the oysters and green onions. Cook the sauce until the oysters start to curl, about 1 minute. Remove from the heat. Check the seasoning. Place the souffle in the center of an over-sized platter. Spoon the ragu around the souffle. Garnish with fried spinach, chopped chives, and Emeril's Essence. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2395 broadcast 12-17-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-26-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 120
Calories From Fat: 75
Total Fat: 8.6g
Cholesterol: 15.3mg
Sodium: 173.8mg
Potassium: 127.5mg
Carbohydrates: 9.6g
Fiber: <1g
Sugar: 1.6g
Protein: 1.9g