Private production and trade enterprise "JNL"

For a recipe you require:
- peas (fresh) - 300g
- salt - 1/2 teaspoons
- chhese Emmental - 100g
- 5 eggs
- nutmeg (fresh milled) - 1 pinch
- cayenne -1 pinch
- sherry - 4 spoonfuls
- ham (boiled, in slices, without fat) - 250g
- 1 onions
- butter – 1 spoonful.
- beaked parsley - 1 bunch
- cream - 100g
- vegetable oil - for a form.

Cook peas with 1/2 teaspoon of salt, 1 cup of water during 10 minutes. Rub cheese. Separate yolks from egg-whites from 2 eggs. Mix cheese with yolks, nutmeg, pepper and sherry. Put the pieces of ham overlapping one to another, lay cheese cream on them, make and cut rolls in pieces 3 cm wide each. Cool the peas pouring out the water first. Peel onions, cut them finely and fry them on butter to the goldish color. Wash beaked parsley, dry it up and delete hard stems. Warm up an oven to 200°С. Smear forms with vegetable oil. Prepare a puree from the peas, onions, beaked parsley and plums in a mixer. One after other add the remaining 3 eggs, egg-whites and dress the puree with salt. Distribute the pea puree in forms. Put ham rolls on top. Bake a souffle at a middle level of the oven during 25 minutes.