2958 Jambon Soufflé

Ham Soufflé

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Remove the central bone from the ham starting at the thick end and without cutting it open. Leave the end bone (Tibia) untouched. Poach the ham and allow to become quite cold.

Remove the skin and trim neatly all round. Cut horizontally from the thick end to the head of the tibia bone, then cut across and down to meet the first incision. This should leave a flat platform of ham about cm (1 in) thick attached to the end bone. The removed cushion of ham is put on one side for some other use.

Trim the platform of ham neatly, surround with a band of strong buttered paper and secure this in place by tying round with string. The purpose of this is to hold in the actual soufflé. Place the whole on the serving dish.

This done, place inside a quantity of either cooked ham soufflé mixture or raw ham soufflé mixture sufficient to mould it to the original shape of the ham.

Smooth the surface with a palette knife dipped in cold water so as to give it a correct ham shape and decorate the surface with thin shapes of lean cooked ham and truffle.

Place the dish containing the ham on a flat pan of boiling water which has been put in the oven in advance. This is to obtain the maximum amount of steam in the oven which will facilitate the cooking by poaching of the soufflé mixture.

When properly cooked, remove the band of paper, clean the dish and present and serve accompanied with any of the sauces and garnishes indicated for braised ham.