Petits Souffles de Foies de Volaille

Ingredients

• 12 chicken livers
• i oz. butter
• salt and pepper
• J gill bdchamel sauce
• 2 yolks of eggs
• 3 whites of eggs
• 4 oz. foie gras
• 12 china souffle cases

Method

1. 1

   Clean and wash the chicken livers, wipe and dry them, slice them and fry them in the butter over a quick fire.

2. 2

   Add the seasoning and pound this in a mortar with the foie gras.

3. 3

   Pass through a fine sieve and incorporate the bechamel sauce and egg yolks, then season to taste.

4. 4

   Whisk the whites of eggs to a stiff froth and mix carefully with the above.

5. 5

   Three-parts fill about 12 china or silver-plated souffle cases (previously buttered) with the mixture, place them on a baking sheet and bake in a moderately heated oven for about fifteen minutes.

6. 6

   Dish up and serve hot.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 7. The excerpt below is the record exactly as published.

Petits Souffles de Foies de Volaille. (Chicken Liver Soufilds.) 12 chicken livers, i oz. butter, salt and pepper, J gill bdchamel sauce, 2 yolks of eggs, 3 whites of eggs, 4 oz. foie gras, 12 china souffle cases

Cook this with the app: pantry check, scaling, and the assistant.