Bread Dumpling Souffle with Wild Mushroom Ragout

Let the milk boil. Cut the rolls into fine slices, pour the hot milk over them and soak for about 20 minutes.

Preheat the oven to 180 °C (fan 160 °C, gas mark 2-3).

Peel and chop the shallots. Finely dice the bacon. Rinse the parsley, shake dry and chop finely.

In a frying pan, sauté shallots and bacon cubes with 1 tbsp. clarified butter, stir in parsley and then add to bread slices form. Add the egg yolks, season with salt and pepper and mix well. If the dough is very dry, add a little milk. Whip the egg whites to egg whites and fold into the dumpling mixture.

Spread the bottom of the four souffle molds (diameter about 10 cm) with the sliced bacon and pour the dumpling mixture into them. Place in a water bath and poach in the hot stove in about 20 min.

Peel and chop the onion. Clean the mushrooms and cut them into halves or quarters according to their size. Sauté the onion in a frying pan with 2 tbsp. clarified butter, add the mushrooms and sauté briefly.

Extinguish with the stock and wine, add crème fraîche and cook a little. Season to taste with salt and freshly ground pepper.

Cut the chives into fine rings.

Turn the souffles out onto plates, pour the mushroom sauce over them and sprinkle with chives.

Our tip: Use bacon with a fine, smoky note!

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