Soufflé de Jambon Gastronomique
From A guide to modern cookery, 1909
Serves 1
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
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 GASTRONOME Dish the selected ham sowfflé preparation in layers in a buttered timbale, and between each layer of it spread a litter of noodles, tossed in butter. Sprinkle the surface with chopped truffles; set a ball of truffle
Cook this with the app: pantry check, scaling, and the assistant.