Leek and Morel Souffle

Generously butter timbale fritters. Have a large baking dish ready. Preheat the oven to 180 °C.

Soak the dried morels in cold water for about twenty minutes. Drain and drain well. Remove stem ends and chop coarsely.

Peel and dice the potatoes. Soften in salted water.

At the same time, carefully clean the leeks, cut away the root end and cut into fine wheels. Sauté with the morels in butter (1) over medium heat for two to three minutes until soft. Set aside.

When the potatoes are soft, drain, return to the frying pan and steam briefly until dry on the off heat. Later, drive through the passevite. Fold in crème fraîche and butter (2) and half of the morel-porridge mixture. Add one egg yolk at a time and season the mixture with salt, pepper and nutmeg.

Just before baking, whip the egg whites until stiff and fold them just into the potato mixture. Pour into the molds provided. Place them in the baking dish and pour enough boiling hot water around them so that they are two inches high in the water bath.

Put the souffles in the oven at 180 °C on the lowest shelf and bake for thirty minutes until light brown.

Bring the remaining morel-porree mixture to the boil with Noilly Prat and cream and cook until creamy. Season vigorously with salt and freshly ground pepper.

Nevertheless, before using the mushroom meanwhile you have to cook it for about z

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