Grammy Tabor's Rule For Ham Soufflé
Serves: 2
Clair Leannon
1 January 1970
Based on User reviews:
46
Spice
47
Sweetness
56
Sourness
38
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
Special equipment: an 8-inch square baking dish; a meat grinder with 1/2-inch grinder plate attachment Preheat the oven to 400 degrees F
3
Butter the baking dish
4
Put 3 tablespoons butter and the flour in a medium saucepan and cook, stirring, until the mixture begins to brown and thicken, about 3 minutes
5
Remove from the heat and whisk in the milk
6
Bring the mixture to a simmer over high heat and cook, stirring, until thickened, 5 to 6 minutes
7
Set aside
8
Put the egg yolks in a large bowl
9
Using a 1/2-inch grinder plate attachment, feed the ham through the grinder, allowing it to fall into the bowl with the yolks
10
Stir in the thickened milk mixture and all but 1 tablespoon of the breadcrumbs until combined
11
Beat the egg whites to stiff peaks using an electric hand mixer, and then fold them into the ham mixture
12
Transfer the mixture to the baking dish
13
Sprinkle the top with the remaining tablespoon of breadcrumbs
14
Bake until firm and golden brown, about 30 minutes
15
Serve hot