983—Huîtres Soufflées

Make a preparation of Soufflé au Parmesan (No. 2295a, Soufflé au Parmesan). Slightly poach the oysters, clean their hollow shells, and set these on a tray covered with kitchen salt. Spread a layer of the preparation on each shell; put an oyster thereon, and cover the latter with the soufflé au Parmesan.

Heat the base of the tray on the stove, and, when the soufflé begins to rise, put the tray in the oven, that the soufflé may cook and colour at the same time. Serve at once.