Ham and Cheese Souffle Recipe
Ingredients
| Milk | 1 Pint | |
| Salt | 1/2 Teaspoon (Leveled) | |
| 2 rounded tablespoons fine semolina | ||
| Cheese | 2 Ounce, grated | |
| Ham | 2 Ounce, chopped | |
| Eggs | 3 | |
| Parsley sprig | ||
Directions
Warm the milk and sprinkle in the salt and semolina.
Bring to the boil, stirring.
Remove from the heat and stir in the cheese and ham.
Separate yolks from whites of eggs.
Beat in the egg yolks.
Fold in the egg whites, beaten to a stiff froth.
Turn into a greased souffle dish, casserole or pie dish.
Do not fill the dish more than two-thirds.
Bake in centre of a moderately hot oven (400°F - Gas Mark 5) until well risen and golden, about 35 minutes.
Garnish with a sprig of parsley and serve at once with French mustard.
Bring to the boil, stirring.
Remove from the heat and stir in the cheese and ham.
Separate yolks from whites of eggs.
Beat in the egg yolks.
Fold in the egg whites, beaten to a stiff froth.
Turn into a greased souffle dish, casserole or pie dish.
Do not fill the dish more than two-thirds.
Bake in centre of a moderately hot oven (400°F - Gas Mark 5) until well risen and golden, about 35 minutes.
Garnish with a sprig of parsley and serve at once with French mustard.
Chef
