Chicken liver souffle in the oven

4 servings
1 hour


1. Peel the onions and slice them very finely. Peel the carrots and grate them finely.

2. Grind the liver using a blender or passing it through a meat grinder several times.

3. Add the onions and carrots, rice and salt to the hepatic mass.

4. Divide the egg into yolk and protein. Protein - in a separate container, yolk - to the liver with vegetables. Mix the liver mass well.

5. Whisk the protein to the peaks and add it to the liver. Gently mix.

6. Grease the tin and sprinkle with crumbs. Place the souffle mass in the tin. The oil can be replaced with margarine, and breadcrumbs can be replaced with semolina. Tighten the mould with foil.

7. Bake soufflé at 190 degrees for 40 minutes. In the baking sheet where the uniform is placed, you need to pour water.

8. Let the soufflé cool a little and can be served. Nice!