Petits Soufflés au Jambon

Ingredients

• 8 to 10 oz. cooked lean ham
• 1 gill rich Madeira sauce (No. 237 a)
• 1^ gill aspic jelly
• pint cream
• 2 leaves French leaf gelatine
• seasoning

Method

1. 1

   Cut the ham into small slices and pound until smooth.

2. 2

   Gradually add the brown sauce, mix well, and strain.

3. 3

   Dissolve the gelatine in water, heat the aspic, and strain the gelatine into it.

4. 4

   Whisk over ice until it begins to set, then stir into the ham mixture.

5. 5

   Season to taste, whip the cream, and fold in.

6. 6

   Fill soufflé cases, chill for two hours, remove the paper band, and serve quickly.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 329. The excerpt below is the record exactly as published.

seasoning, salt, pepper, mustard, and cayenne, stir well, and mix in the cream previously whipped ; also the ham, finely chopped. Have ready six or eight very small plain dariole moulds ; coat the inside 392 THE NEW CENTURY COOKERY BOOK well with a layer of tomato aspic, decorate with a few tarragon and chervil leaves if liked ; when set, fill up the moulds with the prepared cream, put on the ice for at least an hour, then turn out. Place the cream on the baked pastry, decorate the sides with whipped cream, dish up, and serve. 1147. Petits Sou ffles ati Jambon . — 8 to 10 oz. cooked lean ham, 1 gill rich Madeira sauce (No. 237 a), 1^ gill aspic jelly, pint cream, 2 leaves French leaf gelatine

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