Chanterelle Custards With Tarragon Toasts - The Gannet

Name: Chanterelle Custards With Tarragon Toasts - The Gannet
Ingredients: 10g (½ oz/1/8 stick) butter; 1 tbsp (1 American tbsp + 1 tsp) olive oil; 1 clove of garlic, finely chopped; 200g (7oz) chanterelle mushrooms, cleaned and coarsely chopped into 2cm (¾ inch) pieces; salt and pepper; 2 tablespoons (2½ American tablespoons) flat parsley, chopped; 300ml (10fl oz/1¼ cups) cream; 2 eggs and 1 egg yolk; 50g (2oz) grated parmesan; 8 x 100ml (3½ fl oz) oven proof containers lightly brushed with melted butter; 50g (2oz/½ stick) butter at room temperature; 1 heaped tbsp (1 American tbsp + 1 tsp) of chopped tarragon; 8 slices of white yeast or sourdough bread

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Ingredients

10g (½ oz/1/8 stick) butter
1 tbsp (1 American tbsp + 1 tsp) olive oil
1 clove of garlic, finely chopped
200g (7oz) chanterelle mushrooms, cleaned and coarsely chopped into 2cm (¾ inch) pieces
salt and pepper
2 tablespoons (2½ American tablespoons) flat parsley, chopped
300ml (10fl oz/1¼ cups) cream
2 eggs and 1 egg yolk
50g (2oz) grated parmesan
8 x 100ml (3½ fl oz) oven proof containers lightly brushed with melted butter
50g (2oz/½ stick) butter at room temperature
1 heaped tbsp (1 American tbsp + 1 tsp) of chopped tarragon
8 slices of white yeast or sourdough bread