Soufflé de Jambon Carmen

Ingredients

• one lb. of ham
• one-half Ib. of pressed tomatoes
• cooked in butter
• one half-capsicum
• a pinch of red capsicum

Method

1. 1

   Add the purée of pressed tomatoes cooked in butter with capsicum to the selected soufflé preparation.

2. 2

   Dish in a buttered timbale, sprinkle with red capsicum, and cook as described.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 271. The excerpt below is the record exactly as published.

SOUFFLE DE JAMBON CARMEN Add to the selected one of the two soufflé preparations— either will do—for one lb. of ham, the purée of one-half Ib. of pressed tomatoes, cooked in butter with one half-capsicum, rubbed through a sieve and very much reduced. Dish the soufflé in a buttered timbale; sprinkle the surface with a pinch of red capsicum

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