Oven-Baked Tender Liver Soufflé

Very delicious! Both adults and children will like it! This tender liver soufflé is baked in the oven and served as a main course with any side dish of your choice. It is suitable for baby food, healthy, and prepared from simple ingredients.
cook time: 1h 20 min
Ava Prescott
Oven-Baked Tender Liver Soufflé

Nutrition Facts (per serving)

181
Calories
11g
Fat
9g
Carbs
13g
Protein

Ingredients (4 portions)

Basic:

Salt to taste
Wheat flour 1 tbsp
Butter 50 g
Milk 100 ml
Eggs 1 pc
White bread (crumb) 50 g
Ground pepper mixture (pinch) to taste
Pork liver (Can be beef or any other) 300 g

Recipe instructions

Step 1

Step 1
How to make liver soufflé? Prepare your ingredients. Pre-soak the liver in milk for 2 hours. Then rinse it in running water and remove any films.

Step 2

Step 2
Cut off the crusts from the bread, pour milk over the crumb and leave for 2-3 minutes. Then remove the bread with a fork without squeezing. Allow excess liquid to drain.

Step 3

Step 3
Cut the liver into small pieces.

Step 4

Step 4
Place the liver and bread soaked in milk into a blender bowl.

Step 5

Step 5
Beat the liver with the bread until smooth.

Step 6

Step 6
Add a raw egg to the mixture. Stir.

Step 7

Step 7
Add softened butter, flour and spices to the pate. Mix until the flour is wet and doesnʼt scatter when you turn on the blender.

Step 8

Step 8
Beat the liver mass again. You should get a slightly viscous homogeneous mixture.

Step 9

Step 9
Pour the mixture into a silicone baking dish. I donʼt lubricate it with anything. If you use a metal mold, do not forget to grease it with vegetable oil or butter.

Step 10

Step 10
Place the pan in an oven preheated to 180°C for about 40 minutes. Keep in mind that baking time directly depends on the features of your oven. So it may take you more or less time to bake.

Step 11

Step 11
Turn the finished soufflé over onto a plate, garnish with herbs and serve. It is good both hot, warm and cold.

Additional rubrics

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