Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      clove         garlic -- finely chopped
   3                    shallots or 1 small red onion -- finely chopped
   2      tablespoons   truffle oil
 250      grams         wild mushrooms -- sliced (bay boletes
                        -- are best)
   2      tablespoons   brandy
   2                    eggs
  75      milliliters   double cream
                        salt and pepper
   2      tablespoons   parsley

Preparation:

1 Fry the mushrooms in the truffle oil with the shallots and garlic for about 4 minutes until excess moisture is driven off. 2 Combine all of the ingredients in a food processor and puree to a smooth consistency. Pour the mixture into 6 well-oiled individual ramekins and put them into a flan dish with 2 cm of water and cook bain- marie style for 25 minutes at 180c/350f/Gas 4. Cool and turn out onto a medium size plate.