A guide to modern cookery

resulting from it is less flimsy than that of the first, it is preferred when a large number of people have to be served. 1423—THE PREPARATION OF THE SOUFFLÉ WITH COOKED HAM Finely pound one lb. of lean, cooked ham, and add thereto, one after the other, three tablespoonfuls of very cold Béchamel sauce. Rub through a fine sieve; put the resulting purée into a sautépan, and finish with one-quarter pint of very creamy and boiling Béchamel sauce, flavoured with ham essence; four egg-yolks, and the whites of six eggs, beaten to a stiff froth. This preparation may be combined with three oz. of grated Parmesan, and the two flavours will be found to blend very agreeably. Prepared in this way, it is particularly well suited to the “Jambon Soufflé,” the recipe whereof is given above (No. 1421). 1424—THE PREPARATION OF THE SOUFFLÉ WITH RAW HAM Following the quantities given under “Farce mousseline” (No. 195), make the _soufflé_ preparation, and add thereto four tablespoonfuls of reduced and very cold Béchamel sauce per lb. of raw ham. Keep the forcemeat somewhat stiff, and finish it with the whites of four eggs, beaten to a stiff froth, per lb. of ham. 1425—SOUFFLÉ DE JAMBON ALEXANDRA Make the _soufflé_ preparation after one of the methods given above. Spread it in layers in a buttered timbale, alternating the layers of _soufflé_ with others of asparagus-heads cohered with butter. Smooth the surface to the shape of a dome; decorate with a fine slice of truffle, and cook in a moderate oven, of a temperature suited to this kind of preparation. Serve the _soufflé_ as soon as it is ready. If it be small, spread only one layer of asparagus-heads in the middle of it. If it be large, spread two or three layers of asparagus-heads. 1426—SOUFFLÉ DE JAMBON CARMEN Add to the selected one of the two _soufflé_ preparations—either will do—for one lb. of ham, the purée of one-half lb. of pressed tomatoes, cooked in butter with one half-capsicum, rubbed through a sieve and very much reduced. Dish the _soufflé_ in a buttered timbale; sprinkle