Oyster Souffle Base

1. 1

   Place the butter and seasonings in a heavy-bottom saucepan over medium heat and add celery, green onions, white onions, green pepper and minced oysters.

2. 2

   Saute the mixture until the vegetables are tender.

3. 3

   Add the oyster water and the whole oysters and simmer for 12 to 15 minutes.

4. 4

   Add the flour one-fourth cup at a time.

5. 5

   Beat with a wooden spoon until the mixture begins to thicken and pull away from the sides of the pan.

6. 6

   Continue to cook, stirring, for 5 minutes.

7. 7

   Beat in the egg yolks, one at a time, with a wooden spoon.

8. 8

   Whip the egg whites at high speed until they form stiff peaks.

9. 9

   When ready to serve, add the cooled base to the meringue.

No additional tips available.