Soufflé rabbit "sissy"

Description

Everyone knows that rabbit meat is a dietary and well absorbed. Because it contains less cholesterol and low fats, I think this recipe will be useful to those who are watching their nutrition, especially the nutrition of their children.

Ingredients

Rabbit

400 g
Carrots

1 piece
Chicken egg

4 piece
Cream

200 ml
Butter

60 g
Flour

350 g
The Apium graveolens Dulce

3 piece
Water

200 ml
Vegetable oil

3 Tbsp
Sour cream

100 g
Cheese

70 g
Greens

1 coup
Turmeric

1.5 tsp
Salt
Carnation

Cooking

It took me 1/3 of the rabbit carcasses. It is boiled in a little water to just cover the carcass.

In the flour add 1.5 tsp. of ground turmeric and mix everything together. A Cup of boiling water, add 1/3 tsp salt and 2 tbsp oil, stir, pour in all the flour and knead the dough thoroughly.

The dough will turn out like dumplings, only softer. Cover it with a cloth and leave to "rest".

Celery and carrots are sliced, not too finely. Parboil in a small amount of vegetable oil for 5 minutes.

The rabbit cook until until the meat starts to separate easily from the bones. Then remove it, allow to cool.

Separate the meat from the bones. Clean fillet with no bones turned out to be 400g. Then skip it through a meat grinder together with passerovannye vegetables or puree them in a blender. I passed through a meat grinder twice, as don't have a blender with blades that can grind meat.

Divide the dough into 8 pieces, roll out each part with a thickness of 2 -3 mm and are laid in the molds, put in heated to 180 degrees oven for 15-20 min.

While molds are then baked, making the filling. Separate the whites from the yolks.

To proteins add a pinch of salt and beat with a mixer at maximum speed in a solid foam.

To the mince add the egg yolks, flour, cream, softened butter, salt, ground cloves

And beat with a mixer until obtaining a lush mass.

Now add gradually the beaten egg whites to the ground meat and gently mix everything with a spatula.

Ready tartlets extracted from forms

they fill soufflé

And put into the oven to bake for 15-20 minutes at 200 degrees. The dough was not tight, the outside crispy and the inside at the expense of the souffle is tender.