Tartelettes Olga (Hazel Grouse Soufflé Tartlets with Sauce Salmis)

Ingredients

• soufflé mixture of gelinotte (hazel grouse)
• butter for the moulds
• tartlet crusts
• sauce Salmis
• very small mushrooms

Instructions

1. Butter very small tartlet moulds and fill them with soufflé mixture of gelinotte.
2. Arrange the moulds in a sauté pan, put a little boiling water in the bottom, and poach in a slow oven.
3. Turn out and set each soufflé in a slightly larger tartlet crust.
4. Coat lightly with sauce Salmis.
5. Place a very small mushroom cooked quite white on each soufflé.