1254 Soufflés de Crustacés

Petits Small Shellfish Soufflés

Method

These small Soufflés as well as those in the following recipes should be cooked in small pleated paper cases or individual porcelain soufflé moulds (cassolettes) having a capacity of approximately 1 dl (3½ fl oz or ½ U.S. cup).

For 10 small Soufflés: finely pound 250 g (9 oz) cooked flesh and trimmings of shellfish such as lobster, crayfish or prawns, pass through a fine sieve and add dl (5 fl oz or U.S. cup) Sauce Béchamel which has been reduced with the cooking liquor from the shellfish being used. Season, mix in 3 egg yolks then fold in 3 stiffly beaten egg whites. Place in the buttered cases or moulds and bake in a moderate oven for 12 minutes.

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