INGREDIENTS

INSTRUCTIONS

Preheat the oven to 325 degrees. Butter the 6 ramekins with the 1
tablespoon butter and set aside. In a large saute pan, melt the
butter and cook the Chanterelles over medium heat for 5 minutes. Add
the garlic, shallots, salt and pepper, and continue to cook for 8
more minutes or until the mushrooms are tender and all the juices are
cooked down. Remove from the heat and cool slightly. Put 2 cups of
the cooked Chanterelle mixture into the work bowl of a food processor
or blender. Then add the thyme, egg yolks, egg, and cheese and
process or blend until smooth. Fold this mixture into the remaining
cooked Chanterelles, stirring to coat. Divide this mixture evenly
between the 6 buttered ramekins. Place the ramekins in a baking dish
with 3-inch-high sides. Put the baking dish in the center of the
oven, and fill it with enough hot water to go 3/4 of the way up the
sides of the ramekins. Cover the ramekins with aluminum foil and bake
for 50 to 60 minutes, or until firm. This recipe yields 6 side-dish
servings
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2197 broadcast 11-29-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
01-14-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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