1423—The Preparation of the Soufflé with Cooked Ham

Finely pound one lb. of lean, cooked ham, and add thereto, one after the other, three tablespoonfuls of very cold Béchamel sauce. Rub through a fine sieve; put the resulting purée into a sautépan, and finish with one-quarter pint of very creamy and boiling Béchamel sauce, flavoured with ham essence; four egg-yolks, and the whites of six eggs, beaten to a stiff froth.

This preparation may be combined with three oz. of grated Parmesan, and the two flavours will be found to blend very agreeably.

Prepared in this way, it is particularly well suited to the “Jambon Soufflé,” the recipe whereof is given above (No. 1421, Jambon Soufflé).