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Prawn soufflé

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Origin of dish:  France
Type of cooking:  Oven
Preparation time: 10 minutes
Cooking time: 20 minutes
Ingredients (serves 4):

    250g prawns
    1/3 litre béchamel sauce
    4 eggs


Peel the prawns and crush them into purée. Dilute with very thick béchamel sauce (around the same amount of sauce as prawns).
Season well, heat the mixture in a pan and remove from the heat when it boils.
Mix the 4 egg yolks in, whip the three whites into peaks and incorporate gently.
Pour into a soufflé dish greased with butter and bake in a very hot oven for 20 minutes. Serve immediately.

Advice: This recipe also works well with chicken, ham or game.

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