1 hr 15 mins
From Bocuse in Your Kitchen: "This recipe, which is made in many homes around Lyon, was devised to use leftover chicken livers, so as not let them go to waste. It can be made with as few as one liver to as many as six, so if you like chicken livers, don't hesitate to double the given amount. If possible, buy livers that are light in color--they are the best. Fresh tomato sauce is always excellent--the one provided here as an accompaniment to the souffle is a little different from the (more classic French tomato sauce)."
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- 2 1/4 lbs fresh tomatoes
- 4 teaspoons olive oil
- 1 sprig thyme
- bay leaf
- 1 stalk celery
- 1 teaspoon granulated sugar
- salt and pepper
- 3 chicken livers, finely chopped (about 1/4 lb)
- 1 small onion, peeled and sliced
- 2 1/2-3 cups milk
- 2 1/4 cups stale bread, crumbled
- 1 garlic clove, peeled and finely chopped
- 2 tablespoons fresh parsley leaves
- 4 egg yolks
- 1 1/2 tablespoons butter
- 4 egg whites
- 1Peel the tomatoes, cut them into wedges, and place in a saucepan with a teaspoon olive oil and the bouquet garni (of thyme, bay leaf and celery). Add the sugar, bring to a boil, then lower the heat, and boil gently over moderate heat for about 40 minutes or until thick, stirring frequently. Season with salt and pepper. Just before serving, remove the bouquet garni and stir in another tablespoon of olive oil.
- 2Preheat oven to 350°F.
- 3While the sauce is cooking, make the souffle. So that the onion will be more digestible, place the slices in a saucepan, add cold milk to cover, bring just to a boil, then drain and set aside.
- 4Place the bread in a bowl and add 2 cups milk; once the bread has softened, crush it with the prongs on a fork, then pour off any excess milk.
- 5Place the bread on a cutting board with the livers, onions, garlic, and parsley and chop to a paste.
- 6Place in a mixing bowl, stir in the egg yolks, and season with salt and pepper.
- 7Place the butter in a 7-inch souffle mold and put it in the oven just long enough for the butter to melt. Remove from the over and turn the dish to coat the sides with butter.
- 8Beat the egg whites and fold them into the liver mixture, then pour the mixture into the souffle mold. Place the onion in the oven and bake for 45 minutes (check for browning by looking through the window in the oven door, but DO NOT open until the souffle is done.).
- 9Serve the souffle hot from the over, with the tomato sauce in a sauce boat on the side.
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Nutritional Facts for Chicken Liver Souffle
Serving Size: 1 (592 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 459.0
- Calories from Fat 211
- Total Fat 23.5 g
- Saturated Fat 9.7 g
- Cholesterol 457.5 mg
- Sodium 380.2 mg
- Total Carbohydrate 34.5 g
- Dietary Fiber 4.2 g
- Sugars 10.1 g
- Protein 28.3 g
The following items or measurements are not included: