Soufflé Marie Du Port

For the Soufflé Marie du port, mix the ham into the lukewarm béchamel. Add the crab tails and the cheese. Mix in the yolks, one at a time.

Beat the egg whites until stiff. Fold 1/3 of the egg whites into the mixture, then add the rest and fold in gently.

Butter a gratin dish extensively. Pour in the mixture – fill the mold two-thirds full – and bake the Soufflé Marie du Port in a heated oven at medium heat (200 °C ) for half an hour.

Preparation Tip:

It is best to use your favorite ham for the Soufflé Marie du port. Then it tastes twice as good.

Related Recipes:

Tropic Chocolate Mousse CakeFor the Tropic chocolate mousse cake, first prepare the chocolate base. To do this, cream butter with powdered... PavlovaFirst, separate the eggs at room temperature. Make sure that your mixing bowl and the mixing sticks are very... Pumpkin Nut Cake Baked in PumpkinFor the pumpkin nut cake baked in the pumpkin cut off a lid from the pumpkin at the level of the widest... Break Slices Banana CakeFor the break cut banana cake, first prepare the base. Separate the eggs and beat the egg yolks with the sugar... Grape Nut SlicesFor the grape nut slices, first prepare the dough. To do this, beat the egg whites with the sugar until stiff... Tagliatelle JuventinaSoak the white beans for 24 hours (one part beans, three parts water). It is easier if you take canned beans... Grape and Curd Pancake with Redcurrant Tomatoes and Grape Seed OilSeparate the eggs into egg yolks and egg whites, whisk the egg yolks and 100 g sugar until foamy. Then mix in... Parisian Potato GratinFor the Parisian potato gratin, first boil the potato until soft, then peel and press through a potato ricer... TraunseeschnittenCream butter, yolks, salt, half of the sugar, rum and vanilla. Beat egg whites with remaining sugar until... Alpine Butter Dumplings with Herb PasteFor the alpine butter dumplings, separate the eggs into egg yolks and egg whites. Beat egg whites with a...