Soufflé de Jambon

Ham Soufflé

Preparation info

    • Difficulty

      Medium

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Mince ½ pound lean baked ham. Layer in the soufflé mixture and sprinkle each layer with grated orange rind. End with layer of plain soufflé