Ham and Tongue Souffle

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 3 oz. cooked ham
  • 3 oz. cooked tongue
  • gill</


Remove all the skin and bone, then mince the meat. Rub either fresh or canned tomatoes through a sieve to make the purée. Melt the fat in a saucepan, add the flour and cook a little, then add the stock, tomato purée and parsley and cook until boiling. Lightly sprinkle in the meat, season to taste and cook together for a few minutes. Cool slightly, then add the egg yolks one at a time. Whisk the