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