Liver Souffle

Last Updated on December 1, 2024

Insert for soups according to the recipe of our great-grandmothers. It is a liver mass baked in the oven, served diced or noodles as an insert for various broths.

Ingredients:

100 g of pig liver 50 g 2 pcs of carrots (not fresh) 2 pcs egg 2 tbsp breadcrumbs salt,pepper,garlic pinch of baking powder

Procedure:

Grind the liver

Grind two rolls soaked in milk

Place the minced liver, the minced rolls and the beaten yolks with the fat in a bowl

Make sure that the liver is in a bowl./li>

Whip the snow from the egg whites with a hand whisk

Add the snow to the above bowl, add the garlic and pepper, if the mass in the bowl is too stiff, dilute it with a little milk

/li>

Then sprinkle the whole snow with two tablespoons of breadcrumbs and add a little baking powder

Stir everything lightly and pour it into a pot that has been previously greased and dusted with breadcrumbs

Place in a preheated oven at 200-220 °C and bake for about 15 minutes

After the soup has cooled down, cut the candles into cubes and pour them into the hot broth just before serving.

Recommendation:

The above amount of candle is for up to 8 servings of soup. The candle can also be used the next day.

(Visited 1 times, 1 visits today)