2956 The preparation of Soufflé Mixture with Cooked Ham

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Finely pound 500 g (1 lb 2 oz) very lean cooked ham, adding little by little 3 tbs cold Sauce Béchamel; pass through a fine sieve.

Place the resultant purée in a pan, mix in 2 dl (7 fl oz or U.S. cup) Sauce Béchamel flavoured with ham essence and 5 egg yolks. Finally fold in 7 stiffly beaten egg whites.