Petits Soufflés à la Bayonne (Small Ham Soufflés)

Ingredients

• 8 to 10 oz. cooked lean ham
• i gill rich Madeira sauce
• ij gills aspic jelly
• i slice ox-tongue
• seasoning

Method

1. 1

   Pound ham until smooth, mix with brown sauce, and sieve.

2. 2

   Melt aspic and whisk until it begins to set, then stir into ham mixture.

3. 3

   Season and fold in whipped cream.

4. 4

   Fill small souffle cases, top with tongue slice, and chill for two hours before serving.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 4. The excerpt below is the record exactly as published.

seasoning, sharp tomato sauce, 6 champignons, J oz. butter, 2 table-spoonfuls espagnole sauce. For border : 3 medium-sized potatoes and fry- ing fat. For bouches lining : 2 oz. choux paste, 6 03. pounded chicken meat, panurette crumbs, 2 egg yolks, I table-spoonful cream, salt, and nutmeg. Skin and slice the kidneys very finely, also slice the mushrooms, peel and chop the shallot, fry the latter a little in the butter (i oz.), put in the kidneys, and toss (saute) them for some minutes over a quick fire. Next add the wine and the espagnole sauce, season to taste, and cook quickly for a few minutes. Lastly add the chopped parsley, and keep till wanted. Prepare a chicken mix- ture in this way : pound and sieve the chicken meat, mix it with choux paste, stir vigorously over the fire in a stewpan, adding the cream and yolks of eggs, then season to taste. Butter 12 small bouche or egg moulds, sprinkle them with panurette crumbs, and line them with the prepared forcemeat, nearly fill each with stewed kidneys, etc., and cover well with more chicken mixture. Place them in a saute-pan containing a little boiling water, and bake in the oven for about 15 minutes. Meanwhile peel and slice very thinly three potatoes, cut the slices into very fine julienne or straw strips, soak in 1 8 Recherche "Entrees. water for a time, and drain well on a cloth. Pack these loosely in a wire border mould, place the lid on it, and plunge into very hot fat for about three minutes, then remove ; let the fat get hot again, and plunge in a second time until the potatoes acquire a pale brown colour. Take up, drain, remove lid, and turn the potato border on a hot dish, sprinkle with salt ; dress the poulepetons in the centre, pour a little tomato sauce round the dish, and send remainder to table in a sauce-boat. Petites Timbales ^ la R^gence (Cold). (Foie-sras and Ham Timbales.) 2 oz. smaU macaroni, J gill white sauce (bechamel or veloute), I small terrine foie gras, 3-4 slices cooked ham, \ gill cream, aspic, salt, paprika and pimientos for decoration. Cook the macaroni till tender in salted water, drain and let cool. Mask the inside of 8 or 10 small timbale or plain dariole moulds with aspic, cut some of the macaroni into small rings, and place them neatly in the bottom of each mould ; in the centre of each ring put a tiny round of red pimiento. Cut some even lengths of the remainder of macaroni to fit them closely to the sides df the moulds in the same manner as a charlotte. Stamp out thinly cut rounds of lean ham to fit the bottoms of the moulds, dip each in aspic and place them. Chop the remainder of ham, then pound with the foie gras in a mortar till quite smooth ; add the sauce and cream, and season to taste with aromatics, paprika, etc. Rub this farce through a fine sieve, and incorporate a little aspic to make the mixture set. Fill the moulds with this, and place them on the ice. Unmould the timbales, and range them on a flat entree dish, garnish to taste, and serve. Light Entrees. 19 Petits Souf9§s k la Bayonne (Cold). (Small Ham Soufflis.) 8 to 10 oz. cooked lean ham, i gill rich Madeira sauce, ij gills aspic jelly, \ pint cream, i slice ox-tongue

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