Jambon Soufflé froid (Cold Soufflé Ham)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 ham
- cold Mousse mixture
- gelée
Instructions
- Prepare the ham exactly as in the formula for the Jambon Soufflé chaud.
- In place of the hot soufflé mixture, use cold Mousse mixture.
- Glaze with gelée.
- Dress with fine croûtons of gelée around.