Informations:
For
Experienceds
Cheap
Servings:
6
persons
Length:
20
minutes of cooking
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Ingredients:
125 g of butter
125 of sieved flour
1 teaspoon of cornflour (or potato flour)
1/2 l of milk
8 fresh eggs in ambient temperature
125 g Camembert cheese
salt, pepper
For the mussels :
30 g butter
Material :
6 individual pie plates (6-7 cm diameter) or 2 pie plates (15 to 17 cm diameter)
To eat with :
200 g corn salad
6 sprigs of chives
8 sprigs of chervil
2 tablespoons of cream
1 teaspoon of sherry vinegar
salt, pepper
Making:
Prepare the béchamel sauce. In a pan, melt the butter on average fire, add the flour by stirring for 2 minutes. Water down with the cold milk, let cook for around 10 minutes by stirring until its thickening.
Scratch the crust of the Camembert cheese with a knife and cut them in small cubes. Outside the fire, add them into the béchamel so that they can melt, add the cornflour as well as the egg yolks. Salt, pepper.
Switch on the oven on gas 6 (210°C). Beat up the egg whites until they are stiff with one pinch of salt, and then incorporate them delicately into the preparation.
Butter generously the pie plates. Fill them in with the preparation up to 1 cm of the edge. Put them in the oven for 8 to 10 minutes (for the small pie plates) or for 12 to 15 minutes (for the big ones).
Wash the chives, the chervil and the corn salad. Put this last one in a salad bowl. Mix the crème fraiche with the vinegar, then add the chiselled spices, the salt, the pepper and pour on the corn salad.
Serve the soufflés well browned, with the salad.
Bon Appétit !
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