Very likely you know as much or more than I do about making oyster
soufflés, but, be that as it may, I have the floor, and am going to
tell you what I do know about them, for I may never get another
chance. My way is to blanch two dozen good oysters in their own
liquor, then cut them into dice, and while they are cooling prepare a
sauce of two ounces each of butter and flour, a dust of cayenne, a
little salt, the yolks of three eggs, and half a pint of rich milk;
when it is thick enough and smooth enough I put in the oysters and
their liquor, pour the mixture into little soufflé cases, sprinkle
each with browned bread-crumbs and bits of butter, and bake in a
moderate oven for eighteen minutes; then serve at once. How do you
think you would like to try that way of making them?