Tender liver souffle on cream

Step-by-step cooking

1. Step 1:

   

   The first step is to peel the onion, chop it finely. Carrots need to be cleaned, washed and grated on a coarse grater. Then, we put the pan on a high heat, waiting for it to heat up. Pour a little vegetable oil, the oil should also warm up. Spread the onion and carrot. Fry for a few minutes until soft. About two to three minutes.

2. Step 2:

   

   Then proceed to the eggs. Carefully separate the yolks from the whites.

3. Step 3:

   

   We put the liver in the blender bowl (you can take any liver, I used turkey, it's not big in size, so I didn't even cut it. If you use beef, then cut it into small pieces). We also send a clove of garlic, egg yolks and cream there (cream can be taken of any fat content or replaced with milk).

4. Step 4:

   

   We also send fried onions and carrots there and grind everything well until smooth.

6. Step 5:

   

   Add a little ground black pepper to the resulting minced meat. Salt to taste. And flour. Mix well with a spatula so that there are no lumps.

7. Step 6:

   

   And add a pinch of salt to the proteins and beat until dense peaks. Whipped whites separately will make the souffle more tender and airy. Add them to the liver dough and gently mix.

8. Step 7:

   

   Grease the baking dish with vegetable oil. And pour the resulting dough into it. We send it to the oven preheated to one hundred and eighty degrees. Bake for about forty minutes.