Chinese chefs are great masters of giving a product any shape, texture and consistency. Perhaps only the French can compete with them. It was they who invented to make a light airy mass out of meat - soufflé.
It is necessary
-
- For the veal soufflé:
- 600 g veal fillet;
- 200 g of cottage cheese;
- 2 eggs;
- 3 tbsp butter;
- 2 tbsp grated cheese;
- 2 slices of white bread;
- a quarter glass of milk;
- salt.
- For a meat soufflé with smoked brisket:
- 500 g of beef;
- 500 g pork;
- 50 g smoked brisket;
- 1 glass of milk;
- 2 onions;
- 2 tbsp wheat flour;
- 11 eggs;
- 2 tbsp vegetable oil;
- salt;
- ground black pepper.
- For liver soufflé:
- 1 kg of beef liver;
- 100 g butter;
- 2 eggs;
- flour
- salt
- ground black pepper.
Instructions
Step 1
Veal soufflé Soak pieces of bread in milk, wash the meat, cut, mince the meat, bread and cottage cheese. Separate the yolks from the whites and add the yolks to the minced meat, 2 tbsp. softened butter, salt and stir. Whisk the egg whites and mix the minced meat with the egg whites, being careful not to sediment and make the mixture fluffy.
Step 2
Grate the cheese on a coarse grater, preheat the oven to 200 ° C. Take tins for cakes and muffins, grease with butter, put the meat mass in them, sprinkle with cheese, put in the oven and bake for 15 minutes. Then remove the molds from the oven, refrigerate and remove the soufflé from them. Serve with sauce and vegetables.
Step 3
Meat soufflé with smoked brisket Pass pork and beef meat through a meat grinder, add milk, stir and refrigerate for one hour. Chop the onion finely, sauté in butter for a few minutes until golden brown. Cut the smoked brisket into small pieces, add flour to the onion, stir thoroughly, then three eggs, salt, pepper and brisket.
Step 4
Mix the resulting mass with minced meat, boil eight eggs hard-boiled. Preheat the oven, grease a baking dish with oil, put half the soufflé in it, put eight eggs on top, press them lightly into the soufflé, cover the eggs with the other half of the soufflé. Pour water into a baking sheet, place a mold there, bake in the oven for one hour.
Step 5
Remove the dish from the oven, cool, carefully place the soufflé on a board, cut into portions (each portion should contain an egg), arrange the pieces on plates, garnish with herbs, serve with hot sauce and pickles.
Step 6
Liver soufflé Rinse the liver under cold water, dry it, mince it, add softened butter, a little flour for thickening, salt, pepper, eggs. Mix the mass with a mixer or blender. Preheat the oven, grease a baking sheet with oil or cover with baking paper, pour the mixture onto a baking sheet, place in the oven, bake for 20-30 minutes.
