Chapter XV · Relevés and Entrées · No. 1438
Built upon: No. 1421Jambon Soufflé
1438—Jambon Soufflé Froid
Proceed exactly as in No. 1421, Jambon Soufflé, but substitute for the soufflé preparation therein described the cold ham mousse below.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1438, p. 471. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →