Recipe - Oyster And Watercress Soup

3 tablespoon Butter
One half cup Fine bread crumbs
1 Recipe Prepared oyster
dressing
6 Egg whites; beaten stiff
1 tablespoon Olive oil
6 ounce Tasso; minced
2 tablespoon Minced shallots
1 tablespoon Minced garlic
1 cup Chopped tomatoes; peeled and
seeded
1 cup Veal reduction
One fourth cup Chopped green onions
2 Dozen Shucked oysters
Salt; to taste
Freshlyground black pepper;
to taste
6 Fried Spinach leaves
1 tablespoon Chopped chives
Emeril's Essence; see * Note

* Note: See the "Emeril's Essence Information" recipe which is included in
this collection.

Preheat the oven to 400 degrees. Butter and breadcrumb the ramekins. In a
mixing bowl, fold the beaten egg whites into the oyster dressing. Pour the
mixture into a 24ounce 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 oversized platter. Spoon the ragu around the souffle. Garnish
with fried spinach, chopped chives, and Emeril's Essence. This recipe
yields 6