SOUFFLéED HORSERADISH OYSTERS

Souffléed Horseradish Oysters image

Provided by Florence Fabricant

Time 20m

Yield 6 servings as a first course, 12 or more with drinks

Number Of Ingredients 7

Previous Next

6 tablespoons crème fraîche
2 tablespoons prepared horseradish
1 teaspoon ketchup
2 tablespoons minced chives
Ground white pepper
2 large egg whites
3 dozen oysters on the half-shell

Steps:

Heat broiler. Place crème fraîche in a medium-size bowl and mix in horseradish, ketchup and chives. Season with pepper. Beat egg whites until they hold peaks. Fold into crème fraîche mixture.
Arrange oysters on a baking pan lined with crumpled aluminum foil to hold them steady, or place them in madeleine pans. Spoon about a tablespoon of the crème fraîche mixture on each. Broil about 3 inches from the source of heat, a minute or so, until lightly dappled with brown on top. Arrange on a platter or on individual plates and serve.