Soufflé de Jambon Alexandra (Ham Soufflé with Asparagus Tips)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Soufflé mixture with cooked ham
- asparagus tips
- butter
- truffle
- butter
Instructions
- Prepare the soufflé mixture by either of the two methods given.
- Fill a buttered timbale with it, in layers alternating with asparagus tips bound with butter.
- Smooth the surface into a dome and lay fine slices of truffle on top.
- Cook in an oven of moderate heat.