It is almost impossible to prepare something new from the liver. Have you tried liver soufflé? Then it's time to try. Preparing a liver soufflé is quite simple. The taste of the souffle is similar to liver pate, only more tender and airy. This dish of chicken liver can be offered to children.
Let's figure out how to cook this dish. After all, it is worthy of not only the daily table, but also a festive one.
Chicken Liver - 400 g;
Egg - 2 pcs .;
Onions - 1 pc .;
Carrots - 1 pc .;
Milk - 100 ml;
Flour - 4 tbsp. l
Salt and pepper to taste.
Despite the fact that the recipe for souffles is quite simple, it can be cooked in different ways. We offer you the most time-consuming recipe. And how can you cook it differently, we will write out in each step.
First of all, prepare the liver - rinse it, remove the film, if any. Skip the liver through a meat grinder or grind it in a blender bowl.
Onions we will cut the cubes as small as possible. Carrots skip through a meat grinder or rub on a fine grater. For a rich taste, vegetables can be passaged in a small amount of vegetable oil. But you can add fresh vegetables, as in our recipe. The taste of the souffle will be more delicate.
Now add eggs and milk. For a more delicate structure of the soufflé, especially if the main ingredients are pork or beef liver, egg whites are whipped into strong foam and added at the very end.
Add flour and spices. Stir. It turns out quite a liquid base. But you do not worry the soufflé will bake and become denser.
Pour the mass into a baking dish, which we use with parchment paper, or carefully lubricate with oil.
Send the liver souffle to the oven, heated to 180 degrees. Bake soufflé for 40-45 minutes until golden brown on top.
Before you get the soufflé from the liver, let it cool completely in shape. After that just turn it over on a dish and serve as an appetizer and taste it with any sauce.
Number of servings - 7
Cooking time - 60 minutes
Proteins - 12.19
Fats - 4.89
Carbohydrates - 11.15
Kcal - 137.44