Oysters Soufflée

Ingredients

• 2 dozen oysters
• 2 egg whites
• 4 decilitres heavy cream
• 1 spoon mousseline farce of whiting (whiting mousse)
• Villeroy sauce
• fine dry breadcrumbs

Instructions

1. Shuck 2 dozen oysters. Pound them raw, gradually incorporating the 2 egg whites in small portions.
2. Pass the mixture through a fine sieve (tamis); whip this purée over ice with approximately 4 decilitres of heavy cream, and fold in 1 spoonful of mousseline farce of whiting (a fine forcemeat of raw whiting).
3. Spoon a small amount of this mousseline mixture into the concave shell of each oyster. Place one poached, trimmed oyster in each shell and coat it with Villeroy sauce (a velouté-based sauce with egg yolk and cream). Cover the oyster with more mousseline, smooth it into a dome shape, and border the base with a line of fine dry breadcrumbs.
4. Poach in a gentle oven (four doux) for 42 minutes.