Ingredients
For a pudding:
- 3 slices Loaf
- 100 ml Cream 10%, (milk is possible) and 3-4 tbsp.
- 3 pieces Chicken eggs
- 50 gram Butter
- Seasoning to taste ground black and white pepper, coriander
Instructions
- Pudding products. Fry a piece of meat until tender. To do this, bring the water to an active boil, lay out the meat. We send peeled onions, carrots and celery to him. Cook for 1 to 1.5 hours at a medium boil. An hour before cooking, add spices and salt. Cool the meat in the broth.
- Cut the loaf into pieces and pour cream over it. Let it stand so that the cream is completely absorbed.
- Boiled meat together with a soaked loaf should be passed twice through a meat grinder with a fine grate. Divide the eggs into whites and yolks. Add the egg yolks to the bowl to the resulting ball. Add salt to taste and season with spices.
- Mix well. The mass will turn out dense, a little dry. Add 1 tablespoon of cream, kneading well each time.
- You should get a soft, homogeneous meat puree.
- Whisk the whites with a pinch of salt until stable peaks.
- The protein must be introduced into the total mass as follows: 1 tbsp.l. whipped egg whites boldly, actively working with a spoon, mix well. Then mix another 1 tbsp.l. and it will be noticeable how the mass has become softer and a little wetter. And all the remaining proteins should be introduced completely, but more gently and carefully!
- Here is such a meat mass should turn out.
- Grease the molds (or one regular mold) liberally with butter.
- Lay out the meat mass, smooth it out. Brush the top with melted butter. Bake the souffle in a hot oven at 190*-200* 20-25 min. When the souffle will lag behind the walls of the mold - it's done!
- Here is such a pudding, it turns out, just out of the oven. When it cools down, it will settle down a little.
- The souffle is very well extracted from the molds, it jumps right out! It is cut into slices without problems, especially when cooled down. Enjoy your meal!