Following the quantities given under “Farce mousseline” (No. [195]), make the [soufflé] preparation, and add thereto four [468] ]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 the surface with a pinch of red capsicum, cut in fine [julienne] fashion, and cook as described above.
[1427—SOUFFLÉ DE JAMBON GASTRONOME]
Dish the selected ham [soufflé] preparation in layers in a buttered timbale, and between each layer of it spread a litter of noodles, tossed in butter.