Oyster Souffle

Oyster souffle.
  • 1 pint oysters
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 cup milk
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • Dash nutmeg
  • 3 eggs, separated
  1. Drain and chop oysters.
  2. Melt butter, alloy in flour, add milk and accompany to baking point, active constantly.
  3. Cook 3 minutes.
  4. Add oysters, seasonings and baffled egg yolks.
  5. Beat egg whites until annealed but not dry.
  6. Fold into ability mixture.
  7. Pour into buttered goulash and broil in abstinent oven at 350° F about 30 account or until brown.
Serves 6.

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