Ingredients Jump to Instructions ↓

  1. 3 tablespoons 45ml Butter

  2. 1/2 cup 73g / 2.6oz Fine bread crumbs

  3. 1 Prepared oyster dressing

  4. 6 Egg whites - beaten stiff

  5. 1 tablespoon 15ml Olive oil

  6. 6 oz 170g Tasso - diced

  7. 2 tablespoons 30ml Minced shallots

  8. 1 tablespoon 15ml Minced garlic

  9. 1 cup 62g / 2 1/5oz Chopped tomatoes - peeled and seeded

  10. 1 cup 237ml Veal reduction

  11. 1/4 cup 15g / 1/2oz Chopped green onions

  12. 2 Shucked oysters Salt - to taste Freshly-ground black pepper - to taste

  13. 6 Spinach leaves

  14. 1 tablespoon 15ml Chopped chives Emeril's Essence - seeNote

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * 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.


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