Liver soufflé is not only tasty, but also a versatile dish. It can be served alone or with a side dish, and can also be used as a pate. This soufflé has a delicate taste and low calorie content.
It is necessary
- - 500 grams of liver;
- - 2 chicken eggs;
- - 150 grams of onions;
- - 150 grams of carrots;
- - 100 milliliters of cream;
- - 5 tablespoons of flour;
- - salt;
- - ground black pepper;
- - greens;
- - vegetable oil.
Instructions
Step 1
To make a liver soufflé, take a carrot and rinse it well under running water. Peel the carrots with a sharp knife. Pass the vegetable through a meat grinder or finely chop it with a blender or food processor.
Step 2
Peel white onions, rinse with cold water. Just like carrots, chop the onions in a blender. Combine chopped vegetables in a large deep bowl and stir well.
Step 3
Take the liver and rinse it thoroughly, then pat it dry with a kitchen paper towel. Place the liver on a cutting board and cut into small pieces. After that, grind the liver in a meat grinder or blender until a liquid homogeneous mass, mix together with chopped vegetables.
Step 4
Break the eggs into a small deep bowl, then beat them lightly with a fork until they become soft foam. Then add salt and pepper to the egg mixture. Pour the eggs into the minced liver and mix all the ingredients well.
Step 5
Add heavy cream to the liver, salt and pepper again. Then sift the flour into a bowl. Stir the mixture thoroughly until smooth.
Step 6
Preheat oven to 180C. Take a baking dish and brush it with vegetable or butter. Pour the liver dough into a mold.
Step 7
Place the dough pan in the oven and bake the liver soufflé for 40 minutes. After the time has elapsed, remove the finished dish from the oven and cool to room temperature.
Step 8
Delicate liver soufflé is ready, serve in portions, which you can garnish with thin tomato slices and herbs. You can make delicious sandwiches with liver soufflé by placing a slice of the dish on a slice of white bread.
