Jambon Soufflé

Ingredients

• the ham
• soufflé de Jambon
• one of the garnishes or sauces given for braised ham

Method

1. 1

   Bone the ham, cook, and cool it.

2. 2

   Cut and remove a cushion of ham.

3. 3

   Trim the remaining piece and surround with buttered paper.

4. 4

   Fill with soufflé preparation, smooth the surface, and poach in boiling water or steamer.

5. 5

   Remove paper and serve with a garnish or sauce.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 269. The excerpt below is the record exactly as published.

the ham gently for one hour, turning it over from time to time during the opera- tion. If it have to reach the table whole, glaze it at the last moment. Its usual adjunct is a light and highly seasoned half-glaze sauce, combined with some of the braising-liquor, cleared of all grease. RELEVES AND ENTREES 465 1416—JAMBON A LA CHANOINESSE Having \Voached the ham as explained above, braise it in white wine, adding thereto three oz. of mushroom parings. Dish and send separately a garnish of large, fresh noodles, cohered with butter and a Soubise purée, and completed with a julienne of truffles. Serve separately a half-glaze sauce, combined with the brais- ing-liquor, cleared of all grease and reduced. 1417—JAMBON A LA CHOUCROUTE Completely cook the ham by poaching; skin and trim it. If served whole, send, separately, some braised sauerkraut and potatoes, freshly cooked a l’anglaise. Serve a half-glaze sauce with Rhine wine at the same time. If served already carved, arrange the slices in a circle on a round dish; put the sauerkraut in their midst, and border with the potatoes. Serve, separately, the same sauce as before. 1418—JAMBON A LA MAILLOT Poach the ham; braise it, and glaze it at the last moment. Set it on a long dish, and surround it with the following garnish, arranged in alternate heaps:—Carrots and turnips, cut to the shape of large, elongated olives, cooked separately in consommé, and glazed; small onions cooked in butter; braised and trimmed half-lettuces; peas and French beans cohered with butter separately. Serve apart a thickened gravy combined wath some of the braising-liquor, cleared of all grease. 1419 JAMBON A LA PRAGUE SOUS LA CENDRE Poach the ham and drain it on a dish. Remove the skin and all the black, outside parts. Prepare a piece of patty paste large enough to enclose the ham. Besprinkle the surface of the ham with powdered sugar; glaze quickly at the salamander, and place the ham (glazed side undermost) on the layer of paste. Draw the ends of the paste towards each other; seal them together, with the help of a little moisture, in such wise as to enclose the ham completely; turn the latter over, and put it on a tray with the sealed side of the paste lying underneath. Guild and streak, make a slit in the middle of the paste for the escape of steam, and put the joint in the oven. Leave it there until the paste is dry and well coloured. After taking the ham out of the oven, inject into it, through a pre- riety 466 GUIDE TO MODERN COOKERY pared hole, a large wineglassful of Port wine or Sherry. Stop up.the hole with a little pellet of paste; dish, and serve imme- diately. Serve at the same time a garnish of Gnochi, spinach, or Soufflé au Parmesan (No. 2295A). The best adjunct to Prague ham is a very light glaze pre- pared with Port wine, and buttered at the last minute. 1419a—_JAMBON DE PRAGUE A LA METTERNICH Prepare a ham “‘sous la cendre’’ as described above. Send to the table with it as many fine collops of foie-gras, tossed in butter and each covered with a nice slice of truffle, as there are diners. Send also a timbale of asparagus-heads. The waiter in charge then puts a slice of ham, a collop of foie-gras, and a tablespoonful of asparagus-heads on each plate and serves. The sauce should be a Madeira flavoured with truffle essence. 1419b—JAMBON DE PRAGUE A LA NORFOLK Prepare a ham as in No. 1419. Serve each slice of it with one collop of braised veal sweetbread and one tablespoonful of fresh peas a la paysanne. Send as an adjunct the braising-liquor of the veal sweet- bread. 1420—VARIOUS GARNISHES FOR BRAISED HAM The garnishes best suited to ham relevés are :— Spinach; new broad beans; braised lettuce; endives; fresh peas a la paysanne. Noodles; Spaghetti; various Macaronis; Gnochi; Purées of fresh beans, broad beans. The most usual accompanying sauce is half-glaze with Madeira. 1421—JAMBON SOUFFLE This is a variety of the ham soufflés given hereafter. The preparation used is the same, and it may be made either from raw or from cooked ham. After having completely boned it, but for the end bone, which must be kept, cook the ham, and cool it. Now cut it horizontally, one-half inch above its bone, from the extremity of the end bone to the head of the latter. At the last-mentioned point, make a vertical incision meeting and end- ing at the first; remove the cushion of ham, which should by now be quite separated from the rest of the joint, and put aside for some future purpose. RELEVES AND ENTREES 467 All that remains of the ham, therefore, is a thick piece adhering to the end-bone. Carefully trim this piece, and sur- round it with a strong band of buttered paper, tied on by means of string, the purpose of which is to hold in the soufflé. This done, put a sufficient quantity of soufflé de Jambon (described hereafter) on the remaining meat of the ham to recon- Struct it entirely. Smooth the surface of the preparation with the flat of a knife (dipped in cold water), and so finish off the contour of the ham. Decorate according to fancy; place the dish containing the ham on a saucepanfuJ of boiling water, and put the two in the oven with the view of obtaining the maximum amount of steam, which latter helps to poach the souffle. This souffléd ham may be poached just as well in a steamer. When the preparation is properly poached, remove the band of paper; dish the ham, and send one of the garnishes or sauces given for braised ham separately. 1422—SOUFFLES AU JAMBON Ham soufflés are prepared after two recipes; in the first, cooked ham is used, and in the second the ham is raw. This last procedure is derived from mousseline forcemeat, and, in- asmuch as the preparation resulting from it is less flimsy than that of the first, it is preferred when a large number of people have to be served. 1423—THE PREPARATION OF THE SOUFFLE 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

Cook this with the app: pantry check, scaling, and the assistant.