Recipe - Oyster Souffle Base

One fourth cup Butter
One half teaspoon Salt
One half teaspoon Pepper, black
1/8 cup Celery, minced
1/8 cup Onions, green, finely
chopped
1/8 cup Onions, white, minced
1/8 cup Pepper, green, minced
1 cup Oysters, minced
2 One half cup Oyster water
8 ounce Oysters
1 One half cup Flour
4 lg Egg yolks
6 lg Egg whites

Place the butter and seasonings in a heavybottom 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 onefourth 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, Telerecord Productions
: Box 71112, New Orleans, Louisiana 1983
: Chef Gerhard Brill, Commander's Palace Restaurant, New Orleans

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini