Meat soufflé with béchamel sauce

Ingredients for 3 servings:

• ½ kg minced meat, veal and pork mixed
• 3 eggs, separated
• 4 shallots
• 2 cooked hams
• 3 slices of rusk
• 150 ml cream
• 50 ml milk
• e.g. salt and pepper
• e.g. nutmeg, freshly grated
• e.g. parsley
• 50 g butter
• 60 g flour
• 1 liter of milk
• 250 g mushrooms
• 150 g cheese, grated

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

light, fluffy meat dish

For the meat, soak the rusks in milk in a large mixing bowl. Add the finely diced cooked ham, finely chopped shallots, egg yolks, cream, a handful of parsley, and minced meat. Mix everything together and season with salt and pepper. Beat the egg whites until stiff and fold in. Fill a greased glass bowl with a lid, no more than 3/4 full of the meat mixture. Cook in a water bath in an oven preheated to 180-200°C for one hour. For the béchamel sauce, heat the butter and flour in a saucepan and stir to form a roux. Add the cold milk and simmer gently for 4-5 minutes. Meanwhile, fry the mushrooms until light brown and stir into the sauce with the cheese. Season with salt, pepper, and nutmeg. Turn the soufflé out onto a platter or large plate. Pour the sauce over the mixture and sprinkle with parsley. Serve as a starter with toast or as a main course with potatoes, fries, rice or pasta.