1 tb Butter
250 g  Small mushrooms, sliced
1    Shallot, finely chopped
1 ts Mixed herbs
1 ts Chopped parsley
1 1/2 tb Butter
3 tb Flour
1 1/2 c  Milk
1/2 ts Salt
1/4 ts Pepper
4    Egg yolks
3 tb Grated parmesan cheese
2 tb Cream
1/4 ts Ground mace
1/2 ts Salt
1/4 ts Pepper
4    Egg whites
1 tb Grated parmesan cheese

1. melt butter in pan and saute next 4 ingredients for 2-3 minutes.
remove from pan. melt butter, add flour, cook 1-2 minutes.

2. remove from heat, gradually add milk, salt and pepper.

3. return to heat and stir constantly till mixture boils and thickens.

4. simmer over low heat 5-7 minutes.

5. add next six ingredients and mix well, beat egg whites till stiff,
fold into sauce mixture.

6. pour third of the sauce mixture into 4 souffle dishes, sprinkle over
half the mushroom mixture. repeat layer of sauce and mushroom and end with
a sauce layer and sprinkle with cheese.

7. bake at 190 degrees c for 30-35 minutes.

8. serve immediately.