Dietary and gentle liver souffle is perfect for both adult and baby food. Souffle can be cooked in two ways: in the oven, or a couple, today we'll talk about the first.
Souffle from chicken liver
Ingredients:
- tomatoes - 200 g;
- olive oil - 2 tbsp. spoons;
- thyme - 1 branch;
- bay leaf - 1 piece;
- celery - 1 stem;
- sugar - 1 teaspoon;
- chicken liver - 400 g;
- onion - 1 pc .;
- milk - 2 items;
- eggs - 4 pieces;
- bread crumb - 2 items;
- salt pepper.
Preparation
Tomatoes are cleaned, cut and placed in a saucepan with butter, thyme, bay leaves and sliced celery. Add the sugar and cook the sauce until thick, seasoning with salt and pepper.
Onions are sliced and cut into milk, milk is brought to a boil, we take out the onion and grind it. Bread crumb pour 2 cups of milk, the remains of not absorbed liquid drain. Mix the chopped liver with onion and bread, season with salt and pepper. Whisk egg whites into a foam and mix with stuffing for soufflé. Pour chicken soufflé into a greased form and bake for 40-45 minutes at 180 degrees. We serve a ready dish with tomato sauce.
Hepatic souffle in oven
Ingredients:
- beef liver - 500 g;
- eggs - 2 pieces;
- flour - 2,5-3 st. spoons;
- carrots - 1 piece;
- onions - 1 pc .;
- cream - 100 ml;
- salt, pepper - to taste.
Preparation
The liver is cleaned of films and ducts, soaked in cream for 1-2 hours and crushed with a mincer or blender. We rub the carrots on a small grater, chop the onions as much as possible, let the vegetable mix to softness, literally 2-3 minutes and mix with the liver minced meat. Add the egg, beaten with foam and salt and pepper into the mixture, and put some flour into the bunch and spread it over the batch molds, greased with oil. We bake a souffle from the liver in the oven at 180 degrees 40-45 minutes.