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 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 a
nd mushroom and end with a sauce layer and sprinkle with cheese. 7. bake at 190 degrees c for 30-35 minutes. 8. serve immediately.
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