Ham And Tongue Souffle
|Cooked ham||3 Ounce|
|Cooked tongue||3 Ounce|
|Tomato puree||7 1⁄2 Fluid Ounce (1 1/2 Gill)|
|Butter/Fat||1 1⁄2 Ounce|
|Flour||1 1⁄2 Ounce|
|Stock||7 1⁄2 Fluid Ounce (1 1/2 Gill)|
|Chopped parsley||2 Teaspoon|
Remove all the skin and bone, then mince the meat.
Rub either fresh or canned tomatoes through a sieve to make the puree.
Melt the fat in a saucepan, add the flour and cook a little, then add the stock, tomato puree and parsley and cook until boiling.
Lightly sprinkle in the meat, season to taste and cook together for a few minutes.
Cool slightly, then add the egg yolks one at a time.
Whisk the egg whites to a stiff froth and fold them lightly in Pour the mixture into a well-greased souffle dish, leaving room for it to rise.
Bake in a moderate oven (350° F., Gas 4) for about 30—45 min until well risen and firm.