Beat butter (I mixer churned), separate the yolks from the whites, add to the butter and beat for another 5-7 minutes.

Ham and onion finely chop, add to oil mixture, season with a little salt.

Chilled proteins vzbit to stable peaks, add the rest of ingrediets and mix gently.

Tins greased, sprinkle the inside with breadcrumbs and fill in the resulting mixture. The author is not indicated, but I will say that to the top of the molds it is better not to fill, because the soufflé rises very well (I guessed, and so I ran a little during cooking). Put in the oven for 15 minutes.

Feeding directly to the prepared dish is not lowered, with white cakes, bread or croutons. The author writes that this sweet and delicious snack can be prepared from stewed or roasted veal, poultry, fried brains, smoked boiled tongue, stewed mushrooms, etc.