Souffle of liver

Description

This recipe found long ago in the brochure "Love to cook". Usually shared with a friend this recipe. Some time prepared often, well, as usual "after eating" forgot the recipe. But friend liked it so much souffle, that so many years preparing this dish. Just yesterday, again, she was preparing this dish. Yes, so infected me that I had to take her recipe.

Ingredients

Beef liver

800 g
Carrots

2 piece
Cream

150 ml
Onion

2 piece
Butter

30 g
Salt

2 tsp
Cabbage

400 g
Chicken egg

4 piece
Mayonnaise

3 Tbsp

Cooking

Prepared foods

Liver isolate in a meat grinder or in a blender. Carrots to RUB on a grater or grind in a blender, the Onion is better finely chop, or grind in a blender well, and cabbage do well to put aside in a separate bowl carrot cream and mayonnaise for greasing

Mix the cabbage, carrot, onion add cream and raw eggs. season with salt and pepper and mix well

Lubricate the form of butter, leave a little for greasing the top of the finished souffle

To put our weight into shape and put in the oven for 1 час20 min. at a temperature of 200*

10 minutes before completion, remove from the oven and smear with a mixture of carrots, cream and mayonnaise. to bring to readiness. Brush with remaining oil.

Allow to cool

You can bring to the table. Souffle in this variant turns out tender, carrots interrupts hepatic smell, which is important for children and adults who don't really like liver. The liver is absolutely necessary (though not often), a product of our diet, especially in winter.

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