Liver souffle in the oven

Very tasty! Both adults and children will like it! This tender liver souffle is baked in the oven and served as a second course with any side dish to your taste. It is suitable for baby food, healthy, prepared from simple products.

Maria

Recipe author

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Composition / ingredients

servings:

Pork liver (you can have beef or any other)

300

Milk

100

White bread (crumb)

Butter

Eggs

Flour

A mixture of ground peppers (pinch)

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 39 % 13 g

Fats 33 % 11 g

Carbohydrates 27 % 9 g

180 kcal

GI: 33 / 44 / 22

Step-by-step cooking

Cooking time: 1 h 20 min

Step 1:
How to make a liver souffle? Prepare the ingredients. Pre-soak the liver in milk for 2 hours. Then rinse it in running water, clean it from the films.
Step 2:
Cut off the crusts from the bread, fill the crumb with milk and leave for 2-3 minutes. Then remove the bread with a fork, without squeezing. Let the excess liquid drain.
Step 3:
Cut the liver into small pieces.
Step 4:
Put the liver and bread soaked in milk into the blender bowl.
Step 5:
Beat the liver and bread until smooth.
Step 6:
Add a raw egg to the mass. Mix it up.
Step 7:
Add softened butter, flour and spices to the pate. Stir so that the flour gets wet and does not scatter when you turn on the blender.
Step 8:
Beat the liver mass again. You should get a slightly viscous homogeneous mixture.
Step 9:
Pour the resulting mixture into a silicone baking dish. I don't lubricate it with anything. If you take a metal mold, do not forget to lubricate it with vegetable or butter.
Step 10:
Put the mold in a preheated 180 °C oven for about 40 minutes. Keep in mind that the baking time directly depends on the characteristics of your oven. So it may take you either more or less time to bake.
Step 11:
Turn the finished souffle onto a platter, garnish with herbs and serve to the table. It is good both in hot, and in warm, and in cold form.

This souffle can also be made from chicken or beef liver. I have greatly simplified the cooking process. Who does not have a blender, you can scroll the liver with a loaf in a meat grinder, then add the rest of the ingredients to it, mixing everything with a whisk each time.

The dish can be served as a second, as an appetizer, in the form of pate. Souffle can be used as an ingredient for making sandwiches, tartlets, toppings for pancakes, pies.

Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use the useful information about the features of ovens !