The dish prepared according to this recipe turns out to be very tasty and tender. There is nothing fried and nothing spicy, suitable for diets and children.
Required products:
- 600 gr of meat,
- 1 chicken egg
- 1/2 cup milk
- 1 slice of loaf,
- 40 grams of butter,
- salt.
For vegetable puree:
- 3 medium potatoes
- 2 carrots.
To decorate the dish:
- dill greens
- 1 boiled carrot
- 50 grams of hard cheese
- 1 teaspoon sour cream.
Wash the meat, put it in boiling salted water, cook until tender.
Soak the bread in milk for 15 minutes, then squeeze lightly. Separate the white from the yolk, beat the white.
Grind the meat with a blender or scroll in a meat grinder. Then combine it with yolk, bread and softened butter, mix well. In the resulting meat puree, slowly put the whipped protein, salt a little, mix.
Grease the molds with oil and fill them with the resulting mass, level them.
Bake for 15-20 minutes in the oven at 180-200 degrees. Sprinkle with grated cheese shortly before being ready.
Make vegetable puree.
Take a small saucepan, pour water and put on fire. Wash the potatoes and carrots well, peel them, cut into 4 pieces and put them in boiling water. Drain the liquid from the ready-made vegetables and crush well with a crush, add a little salt, add butter, a little broth, mix, put a slide in the middle of the dish, put the soufflé around.
Decorate the finished dish with slices of cheese, carrots, dill and sour cream.
