Souffle from the liver

Souffle from the liver

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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


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.