I want to offer you another souffle. A little background... when I came to work in kindergarten, I haven't eaten liver in any form (without stand). And not just me. Tuesday was generally in the garden "hungry" during the day – lunch was a stew of liver. Almost no one was eating... And then one day we went for lunch something. Indeed IT was from the liver, the children ate everything with pleasure, and after tasting I ran to the kitchen to ask for the recipe! Since this is a dish entrenched in our family. Especially I am glad that he is happy to eat my baby!
So, let's start. Take the liver, wash it...
... and boil until almost cooked. I have a small piece of it was, I cooked it 30 minutes (after boiling).
Liver take out of the water, wash off all the unnecessary and allow to cool.
Soak slices of bread in milk. Clean the onion.
Scrollable cooled and cut into pieces the liver through a meat grinder, we do the same with onions and soaked bread. Actually, in the garden, cook a souffle without onions, but I used it to add to enhance the flavor.
Sprinkle with salt and carefully knead. If the stuffing is dry, add milk. You can add butter to make it fatter, personally I never add. Put all in a greased form. Put in oven and bake at temperature 180-200 gr. before Browning the top (about 15-20 minutes).
The top of the finished soufflé butter.
My child loves this souffle with sauce. I apologize in advance, sauce was prepared the day before and didn't do a photo, but here is nothing complicated. Fry the onion on medium heat, covered, stirring occasionally, about 15 minutes. Take 2 tbsp sour cream 2 tsp tomato paste, combine in a large bowl, add 1 tbsp flour. All mix thoroughly, add water about 300 ml again, stir and pour into the onions, stirring all the while. Bring on the fire until thick. The sauce is ready. From the top you can put a piece of butter to avoid the film.