Ingredients: 4 oz Butter 2 Onions, chopped finely 2 Cloves Garlic crushed 3.5 oz Flour 1 Oz Dried Ceps - crumbled and soaked in warm water for 1/2 hour 1/2 pint milk. 6 oz Shop mushrooms, washed and chopped 4 eggs separated. Lemon juice, salt and pepper.

Method:
Fry onions and mushrooms in butter until soft - not browned.
Add Flour, stir well in, and cook for a minute.
Add Ceps, most of the soaking liquid, (taking care not to include the grit at the bottom), and the milk.
Cook to thicken.
Cool, then add the egg yolks, salt and pepper.
Whip the egg whites until very stiff, then add a few drops of lemon juice, and whip for another minute.
Carefully fold the mixes together, starting with just some of the whites, then the rest once the first is well incorporated.
Butter ramekins, leaving a lip of butter at the top.
Fill with the mixture.
Score round each dish with a finger to produce a lip. This allows it to rise evenly.
Top can be sprinkled with fine grated Parmesan cheese if desired, or a thinly sliced and quickly cooked mushroom - a
slice of Cep is sublime!
Bake in a bain-mairie for 20 - 25 minutes at gas 7.

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