|30 g||Natural chanterelles Serbosco|
|9||Empty egg shells|
|20 g||flour 00|
|20 g||Butter||+ some for the egg shells|
|q.b.||Salt and pepper to taste|
The egg shells
- Make a small hole at the top of the egg, then widen it slightly with a pair of scissors or a good knife.
- Separate the egg white from the yolk and keep them aside.
- Widen the hole so that a little spoon can pass through. Then wash the egg shells so that the internal skin gets eliminated.
- Brush the butter on the shells and then put them aside.
Filling the soufflè
- In a soucepan mix the flour with the milk.
- Put the pan on the fire and mix it until its well thickened.
- Then remove from the fire and add on the butter, salt and pepper.
- Mix until the butter is completely dissolved.
- Add 2 yolks to the compound obtained and finally the drained chanterelles.
- Cut the biggest mushrooms in pieces. Whip to snow the egg white with a tiny amount of salt; then add them to the rest of the ingredients.
- Pour the Soufflè compound into a sac a poche to fill easily the egg shells.
- Put the filled egg shells in a silicon die or a heat resistant egg carrier, if you have none of these available you can put them on 0,1kg of coarse salt in a baking dish.
- You can put the compound into ceramic die as well.
- Put the soufflès into the oven at 180^C for 8 minutes.
- Serve your soufflè.
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