Far from the bistro dishes of the mâchon, this refined starter makes reference to the meticulous menus of bourgeois cuisine.
Difficulty:[usr 2]
Quickly pass the ham through a blender, then add 2 tablespoons of chopped parsley and as much chervil to the mashed potatoes. Also add the cooked asparagus tips, well drained, cut into very small sections.
Prepare a very slightly liquid béchamel with 50 g of butter, as much flour, milk, salt, pepper and nutmeg. When cooked, remove the pan from the heat and let cool. Crack the eggs and separate the whites from the yolks.
Pour the béchamel into a bowl, first add the egg yolks one by one, mixing well, then the ham and asparagus preparation. Whisk the egg whites and fold them in last.
Butter a soufflé dish and dust it with breadcrumbs. Pour in the mixture and smooth the top with the back of a spoon. Bake in the oven, first about ten minutes on low heat, then about 30 minutes on higher heat. Serve immediately.
Source:Les Cuisines Régionales de France. The Lyonnais. Editions du Fanal.
