| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Essnce08 |
6 |
servings |
INGREDIENTS
| 3 |
tb |
Butter |
| 1/2 |
c |
Fine bread crumbs |
| 1 |
|
Recipe Prepared oyster dressing |
| 6 |
|
Egg whites; beaten stiff |
| 1 |
tb |
Olive oil |
| 6 |
oz |
Tasso; diced |
| 2 |
tb |
Minced shallots |
| 1 |
tb |
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 |
tb |
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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