Yield: 6 servings
|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
Converted by MM_Buster v2.0l.
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