175 g (6 oz) onion, skinned and chopped
4 oz (100 g) tomato, skinned and chopped
175 g (6 oz) button mushrooms, wiped and sliced
2 garlic cloves, skinned and crushed
1/3 cup 65 g (2 1/2 oz) butter
3/8 cup (40 g) plain flour, sieved
450 ml (3/4 pint) milk
salt and freshly ground pepper
3 eggs, separated
175 g (6 oz) ham
1 level tbsp (15 ml) tomato puree (paste)
20 ml (4 level tsp) gelatine
1 1/4 cup (300 ml) 1/2 aspic jelly to garnish
4 oz (100 g) tomato, skinned and chopped
175 g (6 oz) button mushrooms, wiped and sliced
2 garlic cloves, skinned and crushed
1/3 cup 65 g (2 1/2 oz) butter
3/8 cup (40 g) plain flour, sieved
450 ml (3/4 pint) milk
salt and freshly ground pepper
3 eggs, separated
175 g (6 oz) ham
1 level tbsp (15 ml) tomato puree (paste)
20 ml (4 level tsp) gelatine
1 1/4 cup (300 ml) 1/2 aspic jelly to garnish
method
1. Saute the prepared chopped onion and tomato, mushrooms (reserving a few for garnish) and garlic together in 25 g (1 oz) butter for 8 minutes - do not brown.
2. To make a sauce, melt the remaining butter in a pan, stir in the flour and cook gently for 1 minute, stirring. Remove pan from the heat and gradually stir in the milk. Bring to the boil slowly and continue to cook, stirring until the sauce thickens then simmer for 5 minutes. Season and beat in egg yolks.
3. Puree the vegetables, white sauce, diced ham and tomato puree together in a blender. Turn into a large bowl.
4. Sprinkle gelatine over 45 ml (3 tbsp) water in a small bowl. Place the bowl over a pan of hot water and stir until dissolved. Cool then add to the ham puree. Season well.
5. Stiffly whisk the egg whites and fold into the puree. Turn into a 1.6 litre (3 pint) souffle dish and chill until set.
6. Garnish with the mushrooms and aspic jelly.
2. To make a sauce, melt the remaining butter in a pan, stir in the flour and cook gently for 1 minute, stirring. Remove pan from the heat and gradually stir in the milk. Bring to the boil slowly and continue to cook, stirring until the sauce thickens then simmer for 5 minutes. Season and beat in egg yolks.
3. Puree the vegetables, white sauce, diced ham and tomato puree together in a blender. Turn into a large bowl.
4. Sprinkle gelatine over 45 ml (3 tbsp) water in a small bowl. Place the bowl over a pan of hot water and stir until dissolved. Cool then add to the ham puree. Season well.
5. Stiffly whisk the egg whites and fold into the puree. Turn into a 1.6 litre (3 pint) souffle dish and chill until set.
6. Garnish with the mushrooms and aspic jelly.
serving amount
serves 6 - 8
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