Soufflé de Jambon à l'Espagnole

Ingredients

• 1/2 lb. cooked ham (lean)
• 1 oz. butter
• 1 shallot
• ^ pint Espagnole sauce (No. 236)
• 1 gill aspic jelly (No. 38)
• 1/4 oz. French leaf gelatine
• 1 gill cream
• 1 white of egg
• seasoning
• salt
• pepper
• paprika

Method

1. 1

   Cut the ham into dice, melt butter in a pan, add shallot and fry, then add ham and fry for five minutes.

2. 2

   Pound in a mortar, rub through a sieve, and mix with Espagnole sauce.

3. 3

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

4. 4

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

5. 5

   Whip cream and fold in.

6. 6

   Pour into a prepared soufflé dish, chill for two hours, remove the band, sprinkle with seasoned panurette, and serve.

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

Souffle de Jambon a V Espagnole ( Ham Souffle). — \ lb. cooked ham (lean), 1 oz. butter, 1 shallot, ^ pint Espagnole sauce (No. 236) (rich in flavour), 1 gill aspic jelly (No. 38), £ oz. French leaf gelatine, 1 gill cream, 1 white of egg, seasoning, salt, pepper, and paprika

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