3 tablespoons butter
3 tablespoons flour
1 cup warm milk
1/2 pound cooked ham
1 tablespoon each of green pepper, pimiento, and onion (chopped)
1/2 tablespoon each of salt and prepared mustard
Melt 3 tablespoons butter and blend in 3 tablespoons flour. Cook the roux (basis for sauces)for a few minutes, stirring, until it is golden. Gradually stir in 1 cup warm milk. Cook the sauce, stirring constantly, until it is smooth and thick. Stir in 4 lightly beaten egg yolks, off the heat, and cook the sauce over low heat for 2 minutes longer, stirring, but do not allow ot to boil. Combine 1/2 pound cooked ham, chopped, with 1 tablespoon each of green pepper, pimiento, and onion, all chopped and 1/2 tablespoon each of salt and prepared mustard.
Add the ham mixture to the sauce and fold in 5 egg whites, beaten stiff. Turn the souffle mixture into an unbuttered souffle dish. Place the dish in a pan of hot water and bake in a moderately hot oven (375 F.) for 1 hour or until it is puffered and golden. Serve with green salad.
Recipe taken from the book 'Gourmets Old Vienna Cookbook' by Lillian Langseth-Christensen.