Bread Dumpling Souffle with Wild Mushroom Ragout

(*) Portion molds diameter in about 10cm.

Boil the milk, cut the rolls into thin slices, pour the boiling milk over them, cover and soak for about twenty minutes.

Preheat the oven to 180 °C.

In a frying pan with the clarified butter, fry the shallots and bacon cubes, stir in the freshly finely chopped parsley and add the whole to the bread slices form. Add the egg yolks, season with salt and pepper and mix well. If the dough is too dry, add a little milk. Whip the egg whites and fold into the mixture [1].

Spread the souffle molds with the cut bacon slices and pour the dumpling mixture into them (you can fill them almost to the top, as the quantity will increase only a little during cooking). Put the molds in a hot water bath, put them in the heated stove and cook them for about thirty to forty minutes.

In the meantime, sauté the onion in hot clarified butter, add the mushrooms and sauté briefly. Extinguish with stock and wine, add crème fraîche and simmer on low heat for ten minutes [2]. Season to taste with salt and freshly ground pepper.

Turn the souffles out onto plates, pour the mushroom ragout over them and sprinkle with freshly finely chopped chives.

[1] You could of course add a little chopped mushrooms to the soufflé mixture.

[2] Wild mushrooms should be cooked for at least ten minutes:

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