Name: Wild Mushroom Souffl.
Ingredients: 20 g Cornetti pasta; 150 g Chanterelle mushrooms; 50 g Butter; 1 tb Flour; 50 ml Milk; 1 Egg yolk; 30 ml Double cream; 1 ts Parsley; chopped; 4 Egg whites; 60 g Parmesan cheese; 50 g Gruyere cheese; finely grated; Salt and pepper

Pharisaical discipline often happens with the child inconveniences or embarrasses the parent. It’s then inconsistent and enacted as retribution in a form of revenge. That’s not discipline, but punishment. Christian parenting rather sees disobedience as an affront to the lordship of Christ and thus a danger for the child. Discipline then is an opportunity to correct a child, have them associate pain with sin and bring him or her closer to Christ for grace. Discipline when done this way is not a form of revenge, but rather a form of love.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Coxon’s kit, Coxon3	1	servings

INGREDIENTS

20	g	Cornetti pasta
150	g	Chanterelle mushrooms
50	g	Butter
1	tb	Flour
50	ml	Milk
1		Egg yolk
30	ml	Double cream
1	ts	Parsley; chopped
4		Egg whites
60	g	Parmesan cheese
50	g	Gruyere cheese; finely grated
		Salt and pepper

INSTRUCTIONS

Preheat the oven to 200C/400F/gas6.
Cook the pasta in boiling salted water, refresh and dry. Wipe the mushrooms
and dice. Heat 20g of butter and add the diced mushrooms, cook gently for 2
minutes. Add the sieved flour and stir well. Cook out for 1 minute. Warm
the milk and add to the mushrooms and flour mix and cook gently for a
further 3 minutes.
Remove the pan from the heat and stir in the egg yolk and the parsley and
then finally add the Gruyere cheese. Grease the inside of individual
souffle dishes approximately 4 inches by 21/4 inches deep. Beat the egg
whites with a pinch of salt until firm but not too stiff. Using a balloon
whisk carefully fold two thirds into the souffl. mix then fold in the rest
of the egg white with a wooden spoon.
Place a spoon of pasta in the base of the souffl. dish then top with the
souffle mixture until it is two thirds full. Smooth the surface of the
souffl.s with a palette knife and place them into a bain marie.
Sprinkle with parmesan cheese and bake for around 11-12 minutes.
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