Chanterelles soufflè in egg shells

Ingredients

Preparation

The egg shells

1. Make a small hole at the top of the egg, then widen it slightly with a pair of scissors or a good knife.
2. Separate the egg white from the yolk and keep them aside.
3. Widen the hole so that a little spoon can pass through. Then wash the egg shells so that the internal skin gets eliminated.
4. Brush the butter on the shells and then put them aside.

Filling the soufflè

1. In a soucepan mix the flour with the milk.
2. Put the pan on the fire and mix it until its well thickened.
3. Then remove from the fire and add on the butter, salt and pepper.
4. Mix until the butter is completely dissolved.
5. Add 2 yolks to the compound obtained and finally the drained chanterelles. 
6. 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.
7. Pour the Soufflè compound into a sac a poche to fill easily the egg shells.
8. 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.

5. You can put the compound into ceramic die as well.
6. Put the soufflès into the oven at 180^C for 8 minutes.
7. Serve your soufflè.

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