Huîtres Soufflées (Oyster Soufflés)

Ingredients

• 2 dozen oysters
• 2 egg whites
• About 4 décilitres cream
• 1 spoonful whiting farce mousseline
• Poached oysters
• Sauce Villeroy
• Fine dry breadcrumbs

Instructions

1. Open 2 dozen oysters and pound them raw, adding 2 egg whites a little at a time.
2. Pass through a sieve.
3. Work up this purée on ice with about 4 décilitres of cream, and add a spoonful of whiting farce mousseline.
4. Line the bottom of deep shells with a little of the appareil.
5. Place in each a poached and trimmed oyster coated with sauce Villeroy.
6. Cover with the appareil and smooth it into a dome.
7. Surround the base with a line of fine dry breadcrumbs.
8. Poach in a gentle oven for 12 minutes.