2966 Jambon Soufflé Froid

Cold Ham Soufflé

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Proceed as indicated for Jambon Soufflé replacing the soufflé mixture with a cold ham Mousse mixture as in the following recipe.

Coat with aspic jelly, place on a suitable dish and surround with nice cut shapes of jelly.

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