Oyster dressing souffle with oyster and tasso ragu

Yield: 6 servings

Measure Ingredient
3 tablespoons Butter
½ cup Fine bread crumbs
1 \N Recipe Prepared oyster dressing
6 \N Egg whites; beaten stiff
1 tablespoon Olive oil
6 ounces Tasso; diced
2 tablespoons Minced shallots
1 tablespoon Minced garlic
1 cup Chopped tomatoes; peeled and seeded
1 cup Veal reduction
¼ cup Chopped green onions
2 \N Dozen Shucked oysters
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste
6 \N Fried Spinach leaves
1 tablespoon Chopped chives
\N \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.

Similar recipes