Liver Souffle
Description
The recipe won't take much time. This is not quite a classic liver soufflé, rather a lazy, quick version. However, despite the fact that egg whites aren't whipped separately, the soufflé turns out fluffy and incredibly tender inside. The aromatic spices give the dish a special piquancy, and you can experiment with them, adding any others to taste. Serve hot.
Instructions
- 1
Step 1
1. Chicken liver is best to use, as it is more tender. Wash it, dry with a paper towel, and if desired, cut it in half.
- 2
Step 2
2. Preheat the oven. Place the liver into the blender container, add the egg. Add salt, pepper, nutmeg, cinnamon, garlic powder, and any other spices.
- 3
Step 3
3. Beat everything until smooth. This is how the liver soufflé base turns out when made at home. If you don't have a blender, you can pass everything through a meat grinder several times.
- 4
Step 4
4. The next step is preparing the molds. Melt the butter and pour a little into each mold.
- 5
Step 5
5. Grease the sides well. Use plenty of butter so the soufflé can be easily removed from the pan.
- 6
Step 6
6. Pour the mixture into molds, but do not fill them completely (leave some space at the top).
- 7
Step 7
7. Place the molds on a baking sheet and pour water into the bottom. This is the sure way to make liver soufflé soft and tender, not dry.
- 8
Step 8
8. Place the baking sheet in the oven for about 30 minutes. Let the finished soufflé cool slightly before serving.