Souffle from the liver

We are searching data for your request:

Forums and discussions:

Manuals and reference books:

Data from registers:

Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Go to search results >>>

Ingredients for making souffle from the liver

1. Liver (chicken or beef) 500 gr.
2. 2 eggs
3. Onions (onions) 150 gr.
4. Carrots 150 gr.
5. Cream (10-15%) or milk (3.5%) 100 ml.
6. Flour (wheat) 3-5 tablespoons
7. Salt to taste
8. Pepper to taste
9. Greens to taste

• Key Ingredients
• Serving 10 Servings

Inventory:

Meat grinder (or blender), Bowl, Fork, 1-2 liter baking dish, Serving dish

Cooking soufflé from the liver:

Step 1: Prepare the ingredients.

Peel and rinse the carrots and onions through a meat grinder (or chop them in a blender). Liver (I used chicken, it will give the soufflé a more delicate taste) cut into pieces, pass through a meat grinder. Beat the eggs in a bowl with a fork, salt and pepper, and pour them into the liver. Add cream or milk, salt and pepper a little. Then pour in the flour and mix everything thoroughly, as a result, a homogeneous slightly liquid mass should be obtained.

---

Step 2: Prepare the souffle from the liver.

We set the oven to heat up to 180 degrees. Lubricating the form with a piece of butter, pour the liver dough. We put in the oven and bake on medium heat at a temperature of 180 degrees for about 40-45 minutes.

---

Recipe Tips:

- - We check the readiness of the souffle using a match (pierce the souffle, if the match is dry, then it is ready).

- - As a side dish, you can use a sauce of cheese, garlic and mayonnaise.

- - Souffle is served, both cold and hot.

- - Do not overdo it with flour, otherwise you risk getting a fresh souffle.