2963 Soufflé de Jambon à la Périgourdine

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


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 thick slices of truffle.

Smooth the final layer of mixture dome shape and sprinkle with chopped truffle. Cook in a moderate oven and serve immediately.