Liver soufflé
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I found this recipe in a brochure a long time ago "I love to cook". As always, I shared this recipe with a friend. For a while I cooked often, well, as usual "Fed up" Forgot about the recipe. But a friend liked this soufflé so much, that for so many years she cooks this dish. As recently as yesterday, she again cooked this dish. But it infected me so much that now I had to take her recipe.
Ingredients for the liver souffle:
- Beef Liver (Raw) - 800 g
- Carrots (Large) - 2 pcs
- Cream (Fat from 30%, 120 in soufflé 30 for greasing) - 150 ml
- Onions (Medium, or 1 large) - 2 pcs
- Butter (To grease the soufflé) - 30 g
- Salt (To taste) - 2 teaspoon
- White cabbage / Cabbage (Raw in soufflé) - 400 g
- Chicken egg (Raw in souffle) - 4 pcs
- Mayonnaise (To grease the soufflé) - 3 tablespoon
How to cook liver soufflé step by step with photos
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Prepared foods |
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Grind liver in meat grinder or in blender. Grate carrots or chop them in a blender, chop onions finely or in a blender do the same with the cabbage, put carrots in a separate bowl cream and mayonnaise to grease |
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Mix the cabbage, carrots, onion, add the cream and raw eggs. Season with salt and pepper and mix everything |
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Butter the form, leave a little oil to grease the top of the soufflé |
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Put our soufflé in the dish and put it in the oven for 1 hour20 minutes. at 200° |
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10 minutes before end, take out of the oven and brush with a mixture of carrot, cream and mayonnaise. bring to perfection. Brush with remaining butter. |
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Let cool |
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You are ready to serve. Souffle in this version is tender, carrots interrupt liver flavor, which is important for children and adults who are not very fond of liver. Liver is definitely a necessary (though not often), product for our diet, especially in winter time. |
Salt, Mayonnaise, Butter, Onions, Eggs, Liver, Chicken, Carrots, Creamy, Cabbage, Carrot, Starters, Snacks
