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@...
01-26-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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