5 d’ag. 2007

Semmelknödelsoufflee mit Pfifferlingsauce

Soak some dry white bread (cut in small bits) in milk for some time. Add slightly fried Echalotte and Speck (Ham) and one or two egg yolks. Add beaten white of egg. Put into soufflee forms and put it in the oven at 200°C for about 20mins.

The sauce is fried echalotte, ham, chantarelle mushrooms and cream, thickend whith ice cold butter. Salt and pepper to taste...