Italian Offal & Veal Recipes - Liver Soufflé (Mousse di Fegato) Recipe

Ingredients

• 45 g/1 1/2 oz/3 tbsp unsalted (sweet) butter

• 1 onion, finely chopped

• 2 garlic cloves, crushed

• 450 g/1lb calves' liver, trimmed

• 250 ml/8 fl oz/1 cup Basic White Sauce

• 3 eggs, separated

• 30 ml/2 tbsp fresh breadcrumbs

• Salt and freshly ground black pepper

• 15 ml/1 tbsp chopped fresh parsley

• 45 ml/3 tbsp sherry

---

Method:

1. Melt the butter in a frying pan (skillet) and add the onion and garlic. Fry (sauté) until the onion is soft and translucent but not brown.

2. Add the calves' liver and fry, stirring continuously, for 4-5 minutes until lightly browned. Puree in a blender or food processor.

3. Heat the white sauce gently and stir in the egg yolks. Stir the sauce into the liver mixture.

4. Stir in the breadcrumbs, salt and pepper and beat well. Add the parsley and sherry and blend again.

5. Whisk the egg whites until stiff. Fold the egg whites carefully into the liver mixture and pour into a 1.2 liter/2 pt/5 cup greased soufflé or oven­proof dish.

6. Cover the dish with foil and place the dish in a roasting tin (pan) half-filled with hot water.

7. Place in the oven at 160°C/325°F/gas mark 3 for 1 hour or until the soufflé is risen and firm to the touch.