Souffle au Jambon (Ham Souffle)

Ingredients

• 6 oz. lean cooked ham
• a small liqueur glass cognac
• | gill Madeira sauce (No. 237 a)
• 3 oz. butter
• 1 oz. flour
• 1£ gill milk
• 3 yolks of eggs
• 4 whites of eggs
• \ teaspoonful aromatic seasoning
• a little salt

Method

1. 1

   Cut about two ounces of the ham into small dice and add the cognac.

2. 2

   Cut the remainder of ham into small slices and pound in a mortar with a quarter of the milk.

3. 3

   Rub through a fine sieve.

4. 4

   Melt butter, stir in flour, add the rest of the milk, and cook for ten minutes.

5. 5

   Allow to cool, mix in ham puree, yolks, and season.

6. 6

   Pass through a sieve, add diced ham and cognac.

7. 7

   Whisk egg whites and fold into the mixture.

8. 8

   Fill a buttered mould, steam for 40-45 minutes, unmould, and serve with hot Madeira sauce.

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 267. The excerpt below is the record exactly as published.

Souffle au Jambon (Ham Souffle). — 6 oz. lean cooked ham, a small liqueur glass cognac, | gill Madeira sauce (No. 237 a), 3 oz. butter, 1 oz. flour, 1£ gill milk, 3 yolks and 4 ivhites of eggs, \ teaspoonful aromatic seasoning, a little salt. Cut about two ounces of the ham into small dice of even size ; put these into a cup and add the cognac, cover and keep till required. Cut the remainder qf ham into small slices, and pound in a mortar, adding at the same time about a quarter of the quantity of milk above stated. When smooth, rub through a fine sieve. Melt the butter in a stewpan, stir in the flour, and cook for a few seconds over the fire. Add remainder of the milk gradually, stir with a wooden spoon till it boils, and cook for another ten minutes. Allow to cool a little, then put it in a mortar, add the ham puree, and mix thoroughly. Incorporate one by one the yolks of eggs. Season to taste with aromatics and salt, and pass the whole through a sieve. Add the diced ham and cognac. Whisk the whites of eggs

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