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Souffle Au Jambon

A light ham soufflé made with grated ham, parsley, eggs, and optional cream sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Souffle Au Jambon

Oven, in the book's wordsA very hot oven

Ingredients

Directions

The book says “a very hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Preheat the oven to 400°F (200°C).

  2. In a bowl, mix together the ham, parsley, egg yolks, pepper, and salt, then beat the mixture very well until combined.

  3. In a separate bowl, beat the egg whites until stiff peaks form.

Make the soufflé

  1. Gently fold the beaten egg whites into the ham mixture until just combined.

  2. Fill a dish or several small souffle cases with the mixture.

Bake

  1. Bake in the preheated oven for 6 to 10 minutes until puffed and golden.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Cream + saucetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Ham + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together4,526 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Parsley + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together18,765 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Ham + saucetop 22% of all pairs
    Smell alikelow
    Cooked together1,314 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Egg whites whipped to stiff peaks give the soufflé its light, airy structure, while yolks enrich the base.
Ham
Provides the savoury flavour that forms the main body of the soufflé base.
Very thick cream sauce
Adds moisture and richness to the base, helping keep the soufflé tender.

The step that matters

Folding in the egg whites. Egg whites hold air only when whipped to stiff peaks. Folding gently keeps that air in the mixture, so the soufflé rises in the oven instead of deflating.

Swap the parsley

How well each one fits the dish's main ingredients (ham, egg, pepper, cream, sauce):

  1. Nutmegfits about as well
  2. Tarragonfits about as well
  3. Parsleythe original
  4. Capersfits about as well

Fit is the average pairing score against ham, egg, pepper, cream, sauce. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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