Huîtres Soufflées
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
- Salt
- Parmesan
Contains
Milk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
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- Make a preparation of Soufflé au Parmesan (No.
- 2295a).
- Slightly poach the oysters, clean their hollow shells, and set these on a tray covered with kitchen salt.
- Spread a layer of the preparation on each shell;
- put an oyster thereon, and cover the latter with the soufflé au Parmesan.
- Heat the base of the tray on the stove, and, when the soufflé begins to rise, put the tray in the oven, that the soufflé may cook and colour at the same time.
- Serve at once.
Plating
Cookware for this recipe
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Saucepan