1424—The Preparation of the Soufflé with Raw Ham

Following the quantities given under “Farce mousseline” (No. 195, Fine Chicken Forcemeat or “Mousseline”), make the soufflé preparation, and add thereto four tablespoonfuls of reduced and very cold Béchamel sauce per lb. of raw ham.

Keep the forcemeat somewhat stiff, and finish it with the whites of four eggs, beaten to a stiff froth, per lb. of ham.