Oyster Soufflé

1. 1

   Melt butter in a large heavy saucepan over low heat; add flour and seasonings, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.

2. 2

   Beat egg yolks until thick and lemon colored. Gradually stir one-fourth of hot white sauce into yolks; add to remaining hot white sauce.

3. 3

   Beat egg whites (at room temperature) until stiff but not dry. Gently fold egg whites and minced oysters into hot white sauce. Spoon mixture into a lightly greased 1 1/2-quart souffle dish. Place dish in a 13- x 9- x 2-inch baking pan; pour hot water into pan to a depth of 1 inch. Bake at 350u00b0 for 45 minutes or until puffed. Serve immediately.

No additional tips available.