8 - 10 appetizer serving
How to cook Maryland Oyster Souffle
- 1 pint shucked oysters, drained, liquor reserved for later use
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1/2 cup oyster liquor
- 1/2 cup warm light cream
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 3 eggs, separated
- 1 tablespoon butter, softened
- Preheat oven to 325°F (165°C).
- Pat oysters dry with paper towels. Melt 3 tablespoons of butter in a medium-size heavy saucepan. Add 3 tablespoons of flour and mix well with 3 tablespoons of butter.
- Measure out 1/2 cup oyster liquor, and reserve remaining liquor for another use.
- Mix oyster liquor with cream, and slowly stir in butter and flour. Continue cooking over low heat, whisking or stirring constantly, until sauce becomes thickened and smooth. Remove from heat and mix oysters into sauce. Season with salt and white pepper.
- Separate egg yolks and set whites aside for later use.
- Beat egg yolks well and stir into sauce. Let sauce cool slightly for 2 to 3 minutes.
- Butter sides and bottom of a 7-inch ovenproof souffle dish. Beat egg whites until stiff, but not dry, and peaks form. Fold egg whites carefully into oyster mixture.
- Pour mixture into souffle dish and bake for 30 to 35 minutes until firm.
- Serve the Maryland Oyster Souffle immediately.
The Maryland Oyster Souffle recipe easy to prepare and so good!
This recipe for Maryland Oyster Souffle serves/makes: 8 - 10 appetizer serving
The Maryland Oyster Souffle recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Oysters
Preparation Method: Baked