Chicken Liver Souffle Recipes

Steps:

• Peel 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.
• Preheat oven to 350°F.
• While 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.
• Place 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.
• Place the bread on a cutting board with the livers, onions, garlic, and parsley and chop to a paste.
• Place in a mixing bowl, stir in the egg yolks, and season with salt and pepper.
• Place 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.
• Beat 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.).
• Serve the souffle hot from the over, with the tomato sauce in a sauce boat on the side.

Steps:

• Special equipment: a 2-quart (8-cups) souffle dish
• Arrange an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter the bottom and sides of a 2-quart souffle dish. Set aside.
• In a medium saucepan, heat 1/2 stick of butter over medium-low heat. Add the flour and cook, stirring constantly, for 2 minutes. Slowly whisk in the milk until the mixture is smooth and creamy. Bring the mixture to a simmer and cook, stirring constantly, until the mixture coats the back of a spoon, about 8 to 10 minutes. Stir in the nutmeg and season with salt and pepper, to taste. Remove the pan from the heat and add the cheeses, the spinach, chicken, egg yolks, and bread cubes. Stir until combined (mixture will be thick).
• In a large bowl, using an electric mixer, beat the egg whites at high speed until they hold stiff peaks, about 2 minutes. Stir 1/4 of the egg whites into the chicken mixture. Using a spatula, fold in the remaining egg whites. Spoon the batter into the prepared dish and bake until the souffle is puffed and the top is firm and golden, about 55 to 60 minutes. Remove from the oven and serve immediately.

Steps:

• Place 2/3 bread crumbs in buttered 10x14 pan.
• Mix chicken, mushrooms, celery, onion,lemon juice, and miracle whip.
• Spread over bread crumbs.
• Spread remaining 1/3 bread crumbs on top.
• Sprinkle with cheese.
• Mix eggs, broth, celery, cream of celery soup, salt, pepper together and pour over fillings.
• Refrigerate overnight.
• Spread the cream of mushroom soup over.
• Set dish out until it reaches room temperature.
• Bake at 350 degrees for 1 hour.
• Add buttered crumbs to top and bake another 15 minutes.

Steps:

• Butter a 9x13 inch baking dish, and line the bottom with 8 slices of bread, buttered on 1 side, buttered side up.
• Cover with sliced chicken.
• Spread chicken slices with mayonnaise and sprinkle with 1/2 cup cheese.
• Top with 8 remaining slices of bread.
• Beat together eggs, milk, salt, and pepper and pour over entirecasserole.
• Refrigerate all day or overnight.
• When ready to bake, spread mushroom soup with back of large spoon over top of casserole.
• Bake uncovered at 350 degrees for 45 minutes.
• Uncover, and sprinkle with remaining 1/2 cup of cheddar cheese and return to oven and bake for 15 minutes.