Ingredients
For the souffles:
- 250 gram Pork fillet is not fat
- 100 ml Broth meat
- 15 gram Butter
- 3 pieces Chicken egg large
- 1,5 tablespoons Flour wheat / Flour
- 200 ml Milk (3.2%)
- 0,5 teaspoon Nutmeg ground
- Salt to taste
- Black pepper to taste
Mustard sauce:
- 15 gram Butter
- 1 tablespoon Mustard
- 150 ml Milk
- 150 ml Broth meat
- 2 teaspoons Corn starch
- 1 tablespoon Lemon juice
- 1 tablespoon Tomato paste or tomato ketchup-2 tbsp. - optional
- Salt to taste
Instructions
- Prepare a souffle. Boil the meat in salted water with the addition of Bay leaf (1 piece) and pepper peas (5 pieces). Drain the broth and cool the meat.
- Put the chilled and sliced meat in the bowl of a blender and add 100 ml of meat broth, mix and grind with a blender until smooth.
- Separate the yolks from the whites, put the whites in the refrigerator.
- Melt the butter in a saucepan and stir in the flour. Pour in the milk in a thin stream and beat with a whisk. Season with salt, pepper and nutmeg and continue whisking until slightly thickened.
- Transfer the minced meat to the sauce and mix.
- Add the egg yolks and beat thoroughly. Remove the bowl from the heat and cool well.
- Turn the oven on at t 180 C. Separately, beat the cooled whites with a small pinch of salt into a strong foam, so that no liquid remains at the bottom. The airiness of the souffle depends on this.
- Mix 1/3 of the whites with the meat mixture, then gently stir in the remaining whites.
- Spread the mass into silicone molds, filling them completely. Bake the souffle in a preheated oven for 30 to 40 minutes or until Golden. Do not open the oven while baking. Readiness can be checked with a dry splinter. After baking, allow time for the souffle to cool and remove from the molds. There will be shrinkage, but not much.
- Prepare a simple, but delicious and spicy mustard sauce for the souffle. In a saucepan over low heat, melt the butter and stir in the mustard.
- Mix the starch with 3 tablespoons of milk.
- Gradually add the remaining milk and broth to the saucepan, stirring constantly. Last of all, pour in the milk with starch, add salt and whisk until thickened for about 5 minutes. Pepper as desired. For flavor and color, you can add tomato paste or tomato ketchup and a pinch of sugar. Remove the sauce from the heat, add the lemon juice and keep warm...
- and before serving, pour into a sauce pan.
- Ready souffle served with sauce. Souffle is very tasty both warm and cold!
- Sprinkle on top of the souffle-dry ground cracker. Cracker with onion and cheese if desired.
- Bon Appetit!