Ham Souffle

Name: Ham Souffle (Soufflé au Jambon)
Cuisine: France
Ingredients: Butter and all-purpose flour, for soufflé mold; Butter and all-purpose flour, for soufflé mold; 3 egg yolks; 1 cup milk; 1 tablespoon water; 3 tablespoons all-purpose flour; ⅛ teaspoon freshly ground pepper; 1 tablespoon Madeira; 1 teaspoon Dijon mustard; ¼ pound ham (boiled, baked, or smoked), finely chopped; 4 egg whites; ⅛ teaspoon cream of tartar

Soufflé au Jambon

Preparation info

Serves
2 or 4

Difficulty
Medium

Appears in

French Classics Made Easy

By Richard Grausman

Published 2011

About

AHAM SOUFFLÉ makes a wonderful lunch or light supper when served with a green salad and dessert. The ham used can be baked ham, simple boiled ham, or more flavorful smoked or imported hams. The soufflé serves two for lunch or four as a first course.

Ingredients

Butter and all-purpose flour, for soufflé mold
1 cup milk
3 egg yolks

Europe
France
Supper
Lunch
Starter

Method

Preheat the oven to 475°F with the rack set in the lowest position. Liberally butter a 4-cup soufflé mold and lightly dust with flour, tapping out any excess.