2957 The Preparation of Soufflé Mixture with Raw Ham

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Prepare a Mousseline forcemeat of ham replacing one-quarter of the cream normally used with the same quantity of very cold Sauce Béchamel.

Keep the mixture fairly stiff and finish it with 4 stiffly beaten egg whites per 500 g (1 lb 2 oz) of ham.