Composition / ingredients
Cooking method
1. Peel the onion and chop it very finely. Peel the carrots and grate them on a fine grater.
2. Chop the liver with a blender or by passing it through a meat grinder several times.
3. Add onion and carrot, rice and salt to the liver mass.
4. Divide the egg into yolk and white. Protein - in a separate container, yolk - to the liver with vegetables. Mix the liver mass well.
5. Beat the protein to peaks and add it to the liver. Mix gently.
6. Grease the mold with oil and sprinkle with breadcrumbs. Put the souffle mass into the mold. Butter can be replaced with margarine, and crackers with semolina. Tighten the mold with foil.
7. Bake the souffle at 190 degrees for 40 minutes. In the baking tray where the mold is placed, you need to pour water.
8. Let the souffle cool down a little, and you can serve it to the table.
Have fun!
Caloric content of the products possible in the composition of the dish
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- White fortified boiled rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Chicken egg - 80 kcal/100g
- Chicken liver - 140 kcal/100g
- Breadcrumbs - 347 kcal/100g
