Soufflé de Jambon Carmen (Ham Soufflé with Tomato and Sweet Pepper)

Ingredients

• Soufflé mixture of ham
• tomato
• 1 sweet pepper
• butter
• a pinch of fine julienne of red pepper
• butter

Instructions

1. Melt the tomato in butter with one sweet pepper per pound of tomato, pass it through the sieve and reduce it well.
2. Fill a buttered timbale with the ham soufflé mixture, in layers alternating with layers of this tomato.
3. Smooth into a dome and scatter the surface with a pinch of fine julienne of red pepper.
4. Cook in an oven of moderate heat.