Little Oyster Souffles from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Beard a dozen sauce oysters and cut them up into little square pieces; strain their liquor into a cup. Put two ounces of fine flour into a stewpan with two ounces of butter, a tiny dust of cayenne ...
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Cooking tools:
- Chef's knife
- Cutting board
- Cup
- Fine-mesh sieve
- Kitchen scale
- Saucepan
- Whisk
- Mixing bowl
- Wooden spoon
- Ramekin
- Oven
Ingredients
- browned breadcrumbs
- fish
- cold milk
- eggs
- salt
- raw yolks of eggs
- butter
- cayenne pepper
- oysters
- fine flour
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