Very tasty snack! Delicate, fragrant and nutritious! It goes well both in warm and cold form! To such a meat pudding would be nice to serve mushroom sauce. But just a piece on a crunchy crust of bread - great! I ask all to the table!
Seasoningto taste ground black and white pepper, coriander
A piece of meat to cook until tender. To do this, bring the water to an active boil, lay the meat. To him send peeled onions, carrots and celery. Cook for 1 to 1.5 hours at medium boil. An hour before readiness to add spices and salt. Cool the meat in the broth.
Baton pick pieces and pour the cream. Allow to stand so the cream is fully absorbed.
Boiled meat together with the soaked loaf to pass twice through a meat grinder with a small lattice.
Separate eggs into whites and yolks. Add the egg yolks in a bowl to a missed ball. Add salt to taste and season with spices.
Mix well. The mass will be dense, a little dryish. Add 1 tablespoon of cream, each time kneading well.
Should get a soft, smooth meat puree.
Proteins shake with a pinch of salt until stable peaks.
Protein is necessary to enter in the total weight as follows: 1 tbsp of beaten egg whites boldly, actively working with spoon, mix well. Then another 1 tbsp of stir and it will be noticeable as the mass was softer and a little wetter. And all the remaining proteins to enter completely, but more gently and more carefully!
Here's a meat mass should turn out.
Molds (or one common form) liberally lubricate with butter.
Put the meat mass, level. Top grease with melting butter.
Bake the souffle in a hot oven at 190*-200* 20-25 min.
When the souffle will lag behind the walls of the form - ready!
Here's a pudding, it turns out, just out of the oven. When it cools, it settles a little.
From the molds the souffle is very well extracted, directly jumps out!
On slices is cut without problems, especially in the cooled-down look.