Saute mushrooms, garlic and lemon juice in two tablespoons of the butter.
Add parley, and tranfer to a medium bowl; set aside.
Melt the rest of the butter, add flour and stir in for 1 minute.
Remove from heat and stir in milk.
Return to heat and allow to boil until thickened, while stirring continuously.
Add the sauce to the mushroom mixture.
Beat in the egg yolks.
Season with salt and pepper to taste.
Whisk the egg whites to stiff peaks and gently fold into the mushroom mixture.
Fill into greased ramekins, place on a baking sheet, and cook for 10 minutes.
Watch carefully once they have risen to be sure not to overcook as they will turn rubbery.
Serve immediately before they collapse.
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