2962 Soufflé de Jambon à la Milanaise

Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare a cooked ham soufflé mixture or a raw ham soufflé mixture.

Spread it in layers in a buttered soufflé mould alternating with layers of a thinly cut Milanaise garnish. Smooth the final layer of soufflé mixture dome shape and decorate the surface with small pieces of buttered macaroni which should be slightly set into the mixture. Cook in a moderate oven and serve immediately.

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