Petits Soufflés de Crustacés (Small Shellfish Soufflés)

Ingredients

• 250 grammes flesh and trimmings of shellfish (lobster
• 1½ décilitres reduced sauce Béchamel
• Fumet of the shellfish used
• Seasoning
• 3 egg yolks
• 3 egg whites
• Butter

Instructions

1. Pound 250 grammes of shellfish flesh and trimmings — lobster, crayfish, shrimp — finely and pass through a fine sieve.
2. Add to the purée 1½ décilitres of reduced sauce Béchamel to which the fumet of the shellfish used has been added.
3. Season, then add 3 egg yolks and 3 egg whites beaten to a very firm snow.
4. Fill the buttered pleated paper cases or porcelain cassolettes of about one décilitre capacity.
5. Bake in a slow oven for 12 minutes. Makes 10 cases.