Veal Liver Soufflé

Appetizers | Kazakhstani cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Veal Liver Soufflé

Ingredients

Tomatoes - 4 pieces
Scallions - 3 pieces
Butter - 1.1 oz
Garlic - 1 clove
Thyme - 1 stalk
Salt - to taste
Milk - 13 fl oz
Salted Butter - 1.4 oz
Wheat Flour - 1.4 oz
Shallot - 1 head
Veal Liver - 8.8 oz
Whole egg - 5 pieces
Parsley - 1.4 oz
Egg white - 6 pieces
Ground Black Pepper - to taste

Step by Step guide

Step 1

Using a small knife, remove the stems from the tomatoes and peel them, then remove the seeds. In a saucepan over low heat, sauté the peeled and diced onion in a small amount of butter (15 g) until golden. Add the diced tomatoes and seasonings, and cook on low heat for another 10 minutes. Remove from heat, take out the thyme, and blend thoroughly with a mixer. If the concassé is too thick, add a little water. Season with salt and set aside for a while.

Step 2

In a saucepan, bring the milk to a boil and remove from heat. In another saucepan, melt the salted butter over low heat, then add the flour that has been previously sifted through a fine sieve. Cook the resulting mixture over low heat for 2 minutes, stirring continuously to ensure the flour is well toasted in the butter. Gradually add the very hot milk while whisking, bringing the mixture to a boil after each addition of milk to prevent lumps from forming. Remove the sauce from heat.

Step 3

Using a brush, grease the souffle molds with clarified butter. Place the molds in the refrigerator for 5 minutes and brush them with butter again. Repeat this process once more. Clean and finely chop the shallots. Season the calf's liver, cut into small pieces, then sauté it for 1–2 minutes with butter and shallots. Remove from heat. Blend until smooth, then strain through a sieve to remove any small veins. Preheat the oven to 200 °C. Combine the liver puree with the béchamel sauce, add the egg yolks and finely chopped parsley. Taste and season with salt and pepper if necessary. In a bowl, whip the egg whites with a pinch of salt until stiff, then fold them into the liver and béchamel mixture.

Step 4

Transfer the soufflé into a piping bag and fill the molds, leaving about 1 cm of space from the top. Depending on the size of the molds, place them in the oven for 10 to 15 minutes. Serve with tomato concasse, warming it up beforehand.