| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Appetizers |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Butter |
| 250 |
g |
Small mushrooms, sliced |
| 1 |
|
Shallot, finely chopped |
| 1 |
ts |
Mixed herbs |
| 1 |
ts |
Chopped parsley |
| 1 1/2 |
tb |
Butter |
| 3 |
tb |
Flour |
| 1 1/2 |
c |
Milk |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 4 |
|
Egg yolks |
| 3 |
tb |
Grated parmesan cheese |
| 2 |
tb |
Cream |
| 1/4 |
ts |
Ground mace |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 4 |
|
Egg whites |
| 1 |
tb |
Grated parmesan cheese |
INSTRUCTIONS
1. melt butter in pan and saute next 4 ingredients for 2-3 minutes.
remove from pan. melt butter, add flour, cook 1-2 minutes.
2. remove from heat, gradually add milk, salt and pepper.
3. return to heat and stir constantly till mixture boils and thickens.
4. simmer over low heat 5-7 minutes.
5. add next six ingredients and mix well, beat egg whites till stiff,
fold into sauce mixture.
6. pour third of the sauce mixture into 4 souffle dishes, sprinkle over
half the mushroom mixture. repeat layer of sauce and mushroom and end with
a sauce layer and sprinkle with cheese.
7. bake at 190 degrees c for 30-35 minutes.
8. serve immediately.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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