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Ham And Tongue Souffle

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  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
  Eggs 3
  Salt To Taste
  Pepper To Taste

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.

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Ham And Tongue Souffle Recipe