Soufflés de Cervelle en Caisses (Brain Soufflés in Cases)

Ingredients

• 500 grammes brains
• butter
• 2 and a half decilitres very reduced sauce Béchamel
• 5 egg yolks
• 5 egg whites
• seasoning
• 20 paper cases

Instructions

1. Cut 500 grammes of brains into escalopes raw and poach them in butter.
2. Pass them through a fine sieve.
3. Work into the purée 2 and a half decilitres of very reduced sauce Béchamel, 5 egg yolks and the necessary seasoning.
4. Beat 5 egg whites to a very firm snow and fold them in.
5. Pipe the mixture into 20 cases with a piping bag.
6. Cook in a slow oven for 12 minutes.
7. On removing them from the oven, dress the soufflés quickly on a folded napkin.