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10
FRESH OYSTERS
10 SMOKED OYSTERS
2 TABLESPOONS
finely cut fresh dill
2 TABLESPOONS
fresh lemon juice
1 TABLESPOON
unsalted butter
1 ONION
finely chopped
6 TABLESPOONS
flour
1 CUP
T.G. Lee skim milk
1 CUP
oyster stock or second cup of skim milk
1/4 TEASPOON
fresh thyme,
or
1/8 TEASPOON
dried thyme leaves
1/8 TEASPOON
grated nutmeg
1/4 TEASPOON
salt
FRESHLY GROUND BLACK PEPPER
2 EGG YOLKS
8 EGG WHITES
1/8 TEASPOON
cream of tartar
Preheat
the oven to 425 degrees. Rinse the fresh oysters under
cold running water and pat them dry with paper towels.
Wrap the fresh oysters in a single piece of aluminum
foil, its dull side out, and set the foil package on
a baking sheet. Bake the fresh oysters for approximately
15 minutes. Unwrap the oysters and spread them out to
cool. In a large bowl, combine the fresh oysters with
the smoked oysters, the dill and the lemon juice. Set
the oyster mixture aside.
Melt
the butter in a heavy-bottomed saucepan over medium-high
heat. Add the onion and cook it until it is translucent
- about 4 minutes. While the onion is cooking, put the
flour in a bowl and stir in the T.G. Lee milk and the
stock, if you are using it. Pour this mixture into the
saucepan and bring it to a boil, whisking constantly.
Remove the pan from the heat and whisk in the thyme,
nutmeg, salt, pepper, and egg yolks; set the mixture
aside and keep it warm.
Put
the egg whites in a bowl with the cream of tartar. With
a whisk or an electric mixer, beat the egg whites into
stiff peaks. Stir the T.G. Lee milk-and-stock mixture
into the oyster mixture. Stir about 1/4 of the egg whites
into the oyster mixture, then gently fold in the remaining
whites.
Pour
the mixture into a lightly buttered 2-quart soufflé
dish; the mixture should come to within 1/2 inch of
the rim. Put the dish in the oven. Immediately reduce
the oven temperature to 375 degrees. Bake soufflé until it is puffed and golden and the center has set
- about 45 minutes. Serve immediately.
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