|Oysters||1 Dozen (fresh or canned)|
|Fresh white breadcrumbs||1⁄2 Cup (8 tbs)|
|Lemon||1⁄2 , juiced|
|Cream||1⁄2 Cup (8 tbs)|
Save the oyster liquor and add it to the lemon juice, then heat it and pour over the breadcrumbs.
Chop the oysters and add to the crumbs, then mix in the cream.
Separate the eggs, beat the yolks and add to this mixture, then season to taste.
Finally add the stiffly beaten whites.
Butter a basin or individual cups and put in the souffle mixture, seeing that it does not come to 1 in. of the top, to allow for rising.
Cover with buttered paper and steam for 1 hour, if in a large basin, or 40 minutes if in small ones.
Turn out carefully and serve hot.