Petits Soufflés au Jambon

Preparation info

    • Difficulty

      Easy

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Prepare a rather thick Béchamel sauce, add the yolks of four eggs and the whites whipped to a stiff froth, then a quarter of a pound of cooked ham finely minced, pepper and a little nutmeg. Stir well, fill your little soufflé dishes, well buttered, with the mixture, allowing one for each person, and cook about twelve minutes in a moderate oven. You can also sprinkle the soufflés with grated cheese.