"Alexander's" souffle from ham - notice that the paprika perfectly approaches as seasoning to ham and that 45 g of grated parmesan will give it additional flavoring shades.
Ingredients:
125 g the Low-fat ham crushed in a mortar or passed through a meat grinder
2 tablespoons. Cold white sauce
4 tablespoons. Hot dense white sauce with cream
2 pieces. Egg yolks
3 pieces. The egg whites beaten to foam
350 g Very small tops of an asparagus boiled within 2 — 3 min. in salty water
15 g Butter
Preparation:
1 Mix cold white sauce with ham and pass a mix through a meat grinder. Heat it in a pan on slow fire. Remove from fire and mix with hot white sauce.
2 Add, stirring, egg yolks, on one for time, and then and whipped whites. On very strong fire very quickly fry asparagus tops. Heat the furnace to temperature of 200 °C (mark "6").
3 Oil a dish for a souffle of 1 l, lay out a layer of tops of an asparagus, and then and other mix.
4 Lower temperature to 190 °C and bake a souffle of 25 min. — until it doesn't rise and won't get a ruddy shade. Give at once.
No comments:
Post a Comment