Peel and finely dice the shallots. Cut bacon into cubes. Put tomatoes in boiling water for 1 min, peel, remove stalk, remove seeds and cut into cubes. Skin garlic clove and chop finely. Rinse chives, shake dry and cut into fine rolls. Clean the chanterelles. Cut the bread rolls into coarse cubes. Fry the shallot cubes in butter without color. Add the roll cubes and pour in the clear soup and whipped cream. Continue until you have a creamy mixture and season with salt, pepper and nutmeg.
Clean the chanterelles and fry them with the bacon in butter.
Season with salt and pepper, add to the rolls form and cool. Add the egg yolks, stir well. Fold in the chives and cool. Whip the egg whites with a pinch of salt until stiff and fold into the white bread mixture.
Grease the ramekins with butter and sprinkle with breadcrumbs. Pour in the mixture and cook in a heated oven at 170 °C in a bain-marie for approx. 30 minutes.
Creamy spring onions: 5. Sauté the shallot as well as the garlic in the butter without color. Extinguish with the white wine as well as clear soup, make a little as well as add the whipped cream. Make until you get a creamy consistency.
Season with salt and pepper and beat with a hand mixer until creamy. Cut the young onion into 1 cm thick rings and add with the tomatoes to the spring onion sauce form, einma
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