Soufflés aux Huîtres (Small Oyster Soufflés)

Ingredients

• 20 small oysters
• Oyster liquor
• A few spoonfuls of mushroom essence
• 2½ décilitres sauce Béchamel
• 3 egg yolks
• 4 small egg whites

Instructions

1. Poach 20 small oysters and beard them.
2. Reduce their liquor with a few spoonfuls of mushroom essence and add it to 2½ décilitres of sauce Béchamel, reducing the sauce itself to 1½ décilitres.
3. Cut the oysters in two and mix them into the sauce with 3 egg yolks and 4 small egg whites beaten to a very firm snow.
4. Fill the cases or cassolettes and bake as for the preceding soufflés — slow oven, 12 minutes.