Soufflé de Jambon des Gastronomes (Ham Soufflé with Morels and Truffle)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Soufflé mixture of ham
- morels
- butter
- chopped truffle
- 1 ball of truffle
- butter
Instructions
- Slice the morels thin and sauté them in butter.
- Fill a buttered timbale with the ham soufflé mixture, in layers alternating with the morels.
- Smooth the mixture and sprinkle the surface with chopped truffle.
- Set a ball of truffle in the middle of the soufflé and cook as usual.