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

8. serve immediately.