Souffle with Chicken and Mushrooms

Place one sheet of puff pastry on the surface, the long side parallel

to the edge. Spread left half with butter and sprinkle with breadcrumbs. Fold right half over it.

Cut the pastry into squares. Fold corners inward so they meet like an envelope. Fill six 12×2 cm deep pie pans with

with melted butter or oil. Line each ramekin with a sheet of folded puff pastry. Cover ramekins with a wet kitchen towel to prevent them from drying out.

Heat oil in a frying pan. Pour in chicken, mushrooms and wine and saute over medium heat for 5 minutes. Cool. Preheat stove to 210 degrees.

For topping, heat butter in skillet and pour in flour. Over low heat, sweat flour mixture for 2 min, stirring throughout, until light yellow. Gradually pour in milk and stir until smooth. Heat over medium heat, stirring continuously, 2 min. until mixture boils and thickens, make 1 min. longer, then remove from heat. Beat in egg yolks until smooth. Add cheese and mustard.

Beat egg whites with electric whisk in small dry baking bowl until stiff. Fold into cheese mixture with metal spoon.

Divide chicken mixture evenly among prepared ramekins, top with egg and cheese mixture.

Pour cheese mixture on top. Bake 15 minutes until topping is nicely risen and golden.

Serve immediately.

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