|Fresh hulled peas||1 1⁄2 Cup (24 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Emmenthal cheese||4 Ounce|
|Grated nutmeg||1 Pinch|
|Cayenne pepper||1 Pinch|
|Medium dry sherry||4 Tablespoon|
|Lean cooked ham||1⁄2 Pound (In Slices)|
|Chervil||1 Bunch (100 gm)|
|Creme fraiche||1⁄2 Cup (8 tbs)|
|Oil||2 Tablespoon (For 4, 2 1/2-Inch Souffle Dishes)|
Boil the peas 10 minutes with 1/2 teaspoon of the salt in 1 cup water.
Grate the cheese.
Separate 2 of the eggs.
Mix the cheese with the egg yolks, nutmeg, cayenne pepper, and sherry.
Lay the ham slices out in an overlapping row, spread with the cheese mixture and roll.
Cut into slices about 1 1/4 inches thick.
Drain the peas and allow to cool.
Peel and dice the onion, and saute in the butter until pale yellow.
Wash and shake the chervil dry, and remove the large stems.
Preheat the oven to 225°.
Grease the souffle dishes with oil.
Puree the peas with the onion, chervil, and creme fraiche in a food processor.
Little by little add the remaining 3 eggs, the egg-whites, and salt.
Spoon into the souffle dishes.
Up-end the ham rolls in the pea mixture.
Bake 25 minutes on the middle rack of the oven.