Souffle from the liver - tasty, useful

A soufflé from the liver can be a delicacy, dietary, and "children's" dish. It all depends on the ingredients that you add or, conversely, you will enter into the basis. The obligatory basis of any souffle is eggs, or rather, whipped egg whites. Without them, you will get anything - casserole, pate, forshmak, mashed potatoes, mashed potatoes, not an airy, light dish. All the ingredients are crushed or grinded - this is also the main condition for making a souffle.

Preparation souffle - it's not a quick thing, requiring accuracy and exact compliance with the recipe. This is especially true of confectionery soufflé. Souffle from the liver of beef, pork, veal is prepared according to one principle: the liver is cleaned of films, scrolls through a meat grinder. Souffle from the liver will be more gentle and airy if done twice. In the minced liver we add spices. If a dietary dish is prepared, then - only salt, if we cook for a regular table, then - pepper, turmeric, ground bay leaf. Even at the stage of preparation of forcemeat, along with onions, you can scroll and greens parsley, dill, coriander.

In the mince we add a little flour as a binder, we introduce egg yolks and half a cup of sour cream or mayonnaise, cream or milk. Separately whisk the mixer or whisk of proteins into a steep foam. Such foam will be obtained if they are pre-cooled well and slightly salted. In the hepatic mixture very carefully introduce proteins: first a small part, mix, then the remaining protein mass. According to the consistency, the mixture for the souffle should look like a dough for pancakes.

The capacity for souffle preparation can be a deep sauté pan, a cake baking dish, a special glassware for baking from refractory glass. The form for the soufflé from the liver is greased with vegetable oil and filled with prepared minced meat for two thirds: properly prepared souffle is increased in volume.

Soufflé can be cooked in a double boiler, in a water bath, in a microwave oven, in the oven. The cooking time depends on the depth of the mold used, that is, on the thickness of the liver layer: approximately 30 to 40 minutes at a temperature of about 200 degrees. On a water bath, the cooking time is about 60 minutes.

Soufflé can be served both as a second hot dish and as a cold snack. The sauce to it is prepared separately and can be sharp garlic, tomato, nut.

For a festive table, a liver souffle can be prepared in small cupcake molds. Then the snack becomes portioned. It is served on a large dish, on the "lining" of the leaves of a green salad. Each hepatic "cake" is poured thick creamy sauce and decorated with berries of cranberries, a slice of lemon, greens.

Particularly delicate taste and dietary qualities is possessed by a chicken liver souffle, which is prepared in the same way as from any other, but flour is added somewhat more. Half a kilogram of chicken liver will require three raw eggs, one onion, one glass of flour, two tablespoons of sour cream. Grind all ingredients with a blender. It increasingly replaces the meat grinder, and mincemeat is much softer.

Often children do not like the peculiar taste of the liver, so the liver souffle for children is usually cooked with the addition of chicken, flour is replaced with semolina, minced meat is diluted with milk. The taste of the souffle becomes neutral and more tender.

The chicken breast fillet is crushed with the liver, half a cup of milk, yolks, semolina is added to the mixture , then whipped proteins are added. Onions and spices are not added. If we are preparing a soufflé for baby food from beef meat, then it is better to boil it beforehand, grind it, and then combine it with the rest of the ingredients. Soufflé for children is prepared for a couple or in a double boiler.

Soufflé can be fish, cheese, vegetable, fruit, curd. There are many options for preparing it. The main thing - well-beaten proteins.