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Alma Lach

Soufflé de Jambon

Ham Soufflé

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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

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