Oyster Dressing Souffle With Oyster And Tasso Ragu

Recipe Ingredients

3 tablespoons	45ml	Butter
1/2 cup	73g / 2.6oz	Fine bread crumbs
1		Prepared oyster dressing
6		Egg whites - beaten stiff
1 tablespoon	15ml	Olive oil
6 oz	170g	Tasso - diced
2 tablespoons	30ml	Minced shallots
1 tablespoon	15ml	Minced garlic
1 cup	62g / 2.2oz	Chopped tomatoes - peeled and seeded
1 cup	237ml	Veal reduction
1/4 cup	15g / 0.5oz	Chopped green onions
2		Shucked oysters
		Salt - to taste
		Freshly-ground black pepper - to taste
6		Spinach leaves
1 tablespoon	15ml	Chopped chives
		Emeril's Essence - see * Note

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.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2395 broadcast 12-17-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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