1428—Soufflé de Jambon Milanaise

Dish the ham soufflé preparation in a buttered timbale, and spread it in alternate layers with a fine garnish à la Milanaise (No. 1258, Côte de Veau Milanaise).

Deck the surface with small pieces of poached macaroni, fried in butter; sprinkle with grated cheese, and cook the soufflé in a moderate oven.