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Method
Chop the cèpes very finely and fry in butter
with the very finely chopped shallot. Add the
Béchamel sauce and leave to simmer for 15
minutes over a low heat. Add the butter, cream,
4 egg yolks, truffle shavings, salt and pepper.
Beat the egg whites until firm but not stiff.
Add in two stage to the mixture in the soufflé
dish. Cook in a hot oven for 25 minutes.
Serve immediately to preserve the flavours.
Bon appétit! |
