Ham Souffle, Alexandra

Prepare either of the recipes for ham souffle. When putting the mixture into the mold, put in first a layer of the souffle preparation, then a layer of cooked asparagus tips, drained, seasoned with salt and pepper and mixed with, butter, and cover with the souffle preparation; add another layer of asparagus tips and finish with the ham mixture. Serve with half-glaze sauce flavored with Madeira.

Crabflake Souffle

2 cups of crabflakes (cut fine) ½ cup of soft bread crumbs

(sifted) 2 cups of Fish Bechamel Sauce ½ green pepper, chopped fine

Salt as needed

½ cup of Parmesan cheese (at discretion) 3 eggs

Prepare as first recipe for Ham Souffle. Serve with drawn butter sauce. The sauce may be flavored with lobster butter.

Chicken Souffle

2 cups of cold roast chicken ¼ a cup of cold boiled ham

3 tablespoonfuls of butter 2 tablespoonfuls of butter 2 tablespoonfuls of flour ½ cup of cream

¾ cup of chicken broth ¼ cup of chopped almonds ½ teaspoonful of salt ½ teaspoonful of paprika 4 eggs beaten separately

The chicken and ham should be chopped very fine before measuring. Melt the three tablespoonfuls of butter in a frying pan; add the chopped meat and stir over the fire until the butter is absorbed. Make a sauce of the two tablespoonfuls of butter, the flour, broth and cream. Pound the meat in a mortar, adding meanwhile the sauce. Press the whole through a fine sieve; add the almonds, seasonings and yolks of eggs. Mix thoroughly, and fold in the whites of the eggs. Bake in a buttered dish till firm in the center. Serve with Bechamel, mushroom or tomato sauce. This may also be cooked in individual dishes. Twenty-five minutes will be needed for cooking in a large dish, about twelve minutes in individual dishes. It is better to cook a souffle too long than too short a time always, provided that the temperature be kept about 2080 F.

Individual Asparagus-And-Cheese Souffles (Hot)

2 tablespoonfuls of butter 2 tablespoonfuls of flour ¼ teaspoonful of paprika ½ teaspoonful of salt

¾ cup of asparagus puree ¼ cup of asparagus tips ½ cup of grated cheese 3 eggs

Melt the butter; add the flour and seasonings, and cook until frothy; add the puree and stir until boiling; add the cheese and the yolks beaten light. Then fold in the asparagus tips and the whites of the eggs beaten dry. Fasten paper bands around individual, paper or china dishes; butter thoroughly and fill up to the band with the mixture. Bake as all souffles. Remove the bands without jarring the filling. Serve at once. The cheese may be omitted. The souffles will be less liable to fall, if the puree be consistent rather than liquid.

Individual Spinach - And-Cheese Souffles

Use spinach puree and follow the general outline of the asparagus souffles. Onion juice and chopped parsley may be added to either for additional flavoring.