1426—Soufflé de Jambon Carmen

Add to the selected one of the two soufflé preparations—either will do—for one lb. of ham, the purée of one-half lb. of pressed tomatoes, cooked in butter with one half-capsicum, rubbed through a sieve and very much reduced.

Dish the soufflé in a buttered timbale; sprinkle the surface with a pinch of red capsicum, cut in fine julienne fashion, and cook as described above.