Soufflé Mixture made with Raw Ham
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- farce Mousseline of raw ham
- well-chilled sauce Béchamel
- 4 egg whites
Instructions
- Prepare a farce Mousseline of ham, reducing the cream ordinarily used by one quarter.
- Replace that withheld quarter with the same quantity of well-chilled sauce Béchamel.
- Keep the forcemeat a little firm.
- For each 500 grammes of ham flesh, whip 4 egg whites to a very firm snow and complete the forcemeat with them.