Hot Pied Bleu Mushroom And Herb Souffles Recipe

• 50 gm Butter, softened (2oz)
• 1 x 60 grams pac grated parmesan cheese
• 600 ml Lowfat milk, (1 pint)
• 25 gm Butter, (1oz)
• 8 med Size egg yolks, reserving 6 of the whites
• 4 med Size Large eggs
• 1 x 60 grams pac grated parmesan cheese
• 50 gm Plain flour, (2oz)
• 25 gm Cornflour, (1oz)
• 1 x 100 gram pac Pied Bleu mushrooms - wiped, roughly minced, sauteed and cooled
• 1 x 100 gram pac Chevre goats cheese, rind removed and roughly minced
• 15 gm Fresh tarragon or possibly 20 g fresh flat leaf, finely minced parsley

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