A guide to modern cookery

beans; braised lettuce; endives; fresh peas à la paysanne._ _Noodles; Spaghetti; various Macaronis; Gnochi; Purées of fresh beans, broad beans._ The most usual accompanying sauce is half-glaze with Madeira. 1421—JAMBON SOUFFLÉ This is a variety of the ham _soufflés_ given hereafter. The preparation used is the same, and it may be made either from raw or from cooked ham. After having completely boned it, but for the end bone, which must be kept, cook the ham, and cool it. Now cut it horizontally, one-half inch above its bone, from the extremity of the end bone to the head of the latter. At the last-mentioned point, make a vertical incision meeting and ending at the first; remove the cushion of ham, which should by now be quite separated from the rest of the joint, and put aside for some future purpose. All that remains of the ham, therefore, is a thick piece adhering to the end-bone. Carefully trim this piece, and surround it with a strong band of buttered paper, tied on by means of string, the purpose of which is to hold in the soufflé. This done, put a sufficient quantity of soufflé de Jambon (described hereafter) on the remaining meat of the ham to reconstruct it entirely. Smooth the surface of the preparation with the flat of a knife (dipped in cold water), and so finish off the contour of the ham. Decorate according to fancy; place the dish containing the ham on a saucepanful of boiling water, and put the two in the oven with the view of obtaining the maximum amount of steam, which latter helps to poach the _soufflé_. This _souffléd_ ham may be poached just as well in a steamer. When the preparation is properly poached, remove the band of paper; dish the ham, and send one of the garnishes or sauces given for braised ham separately. 1422—SOUFFLÉS AU JAMBON Ham _soufflés_ are prepared after two recipes; in the first, cooked ham is used, and in the second the ham is raw. This last procedure is derived from _mousseline_ forcemeat, and, inasmuch as the preparation