1258 Soufflés au Jambon(Petits)

Small Ham Soufflés

Method

For 10 small Soufflés: finely pound 250 g (9 oz) lean cooked ham with 15 g(½ oz)butter. Pass through a fine sieve and mix in 14 dl (5 fl oz or U.S. cup) Sauce Béchamel which has been reduced with a little ham stock and well seasoned with paprika; mix in 2 egg yolks, fold in 3 stiffly beaten egg whites, place in buttered cases or moulds and bake in a moderate oven for 12 minutes.

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