Soak bread roll slices in the milk for 20 min. Sauté onion and bacon in butter. Mix egg yolk and parsley with the soaked bread slices. Season with salt and pepper. If the dough is too dry, add a little more milk. Just before pouring into 2 souffle molds, gently mix the beaten egg whites.
Spread the bottom of the molds wafer-thin with the bacon slices, pour in the dumpling mixture. Place in a bain-marie and poach in the oven at 180 degrees for about 20 minutes.
Sauté the shallots in a frying pan with butter, add the mushroom slices and sauté briefly. Extinguish with the stock, add the whipped cream and cook a little. Season to taste with salt and freshly ground pepper. Turn the souffles out onto plates, pour the mushroom sauce around them and garnish with the chives.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!
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