Cheese soufflé with tomato sauce

Ingredients for 4 servings:

• 150 g cooked ham
• 1 gherkin(s)
• 65 g butter
• 65 g flour
• ½ liter of milk
• 4 eggs, separated
• 125 g Emmental cheese, grated
• 1 tbsp parsley, chopped
• Salt
• Paprika powder
• 1 tbsp butter
• 1 tbsp flour
• ½ tube(s) tomato paste
• Water
• salt and pepper
• Sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

for a casserole dish

Chop the ham and cucumber into small pieces and place in a greased baking dish. Heat the butter, add the flour, and sauté until light brown. Slowly add the milk while stirring. Bring to a boil, being careful not to form any lumps. Remove the pan from the heat and gradually stir in the egg yolks, cheese, and parsley. Season the cheese cream with salt. Beat the egg whites with a pinch of salt until stiff peaks form and fold into the cheese cream. Pour the cream into the baking dish and sprinkle with paprika. Bake in an oven preheated to 200°C (top/bottom heat) for approx. 25-30 minutes on the middle rack. For the tomato sauce, melt the butter in a saucepan, add the flour, and sauté until light brown. Add the tomato paste and sauté. Slowly add enough water until the sauce reaches the desired consistency. Season to taste with salt, pepper, and sugar. Serve the tomato sauce with the cheese soufflé.