Pannequets de Jambon

Name: Pannequets de Jambon (Ham Soufflé in Pancakes)
Yield: Serve 2 per person
Cuisine: France
Ingredients: 4 egg whites, beaten stiff; 2 tablespoons Madeira; 1 tablespoon minced parsley; 1 minced shallot, or small onion; 2 cups ground ham; 2 egg yolks; Dash of nutmeg; Salt and pepper to taste; 4 tablespoons flour; 1 cup light cream; ⅛ pound butter

Ham Soufflé in Pancakes

Preparation info

Serve
2
per person

Difficulty
Medium

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

⅛ pound butter
4 tablespoons flour
1 cup

Europe
France
Main course
Mediterranean

Method

Melt butter in skillet. Stir in flour. Cook a few minutes. Stir in cream, salt (careful, ham is salty), pepper, and nutmeg. Stir-cook until very thick. Remove from heat. Add a couple of tablespoons sauce to yolks and then stir back into sauce. Add ham, shallot, parsley, and Madeira. To this point the recipe can be made in advance. Cover with a lid and leave until ready