Petits Soufflés au Jambon (Small Ham Soufflés)

Ingredients

• 250 grammes lean cooked ham
• Butter
• 1½ décilitres sauce Béchamel
• Ham essence
• Paprika
• 3 egg yolks
• 3 egg whites

Instructions

1. Pound 250 grammes of lean cooked ham finely with a piece of butter the size of a walnut, and pass through a sieve.
2. Mix this ham paste with 1½ décilitres of sauce Béchamel to which ham essence has been added, reduced and seasoned with Paprika.
3. Add 3 egg yolks and 3 egg whites beaten to a very firm snow.
4. Fill the cases or cassolettes and bake as for the preceding soufflés — slow oven, 12 minutes. Makes 10 cases.