Oyster dressing souffle with oyster & tasso ragu

Yield: 6 servings

Measure Ingredient
3.00 tablespoon butter
½ cup fine bread crumbs
1.00 \N recipe prepared oyster dressing
6.00 \N egg whites; beaten stiff
1.00 tablespoon olive oil
6.00 ounce tasso; diced
2.00 tablespoon minced shallots
1.00 tablespoon minced garlic
1.00 cup chopped tomatoes; peeled and seeded
1.00 cup veal reduction
¼ cup chopped green onions
2.00 \N dozen shucked oysters
1 \N salt; to taste
1 \N freshly-ground black pepper; to taste
6.00 \N fried spinach leaves
1.00 tablespoon chopped chives
1 \N 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 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 -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...


Recipe by: Emeril Lagasse

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