Chicken Liver Souffle

Preparation of the Chicken Livers Clean the chicken livers by removing any connective tissues, rinse and pat dry. Cut them into small pieces.

Making the Souffle Mixture In a skillet, melt the butter and sauté the onion and garlic until soft. Add the chicken livers and cook until they are no longer pink. Remove from heat and allow to cool. In a blender, combine the chicken liver mixture, heavy cream, eggs, breadcrumbs, thyme, nutmeg, salt, and pepper. Blend until smooth.

Preparing the Sauce In a saucepan, melt the butter over medium heat. Stir in the flour and cook until smooth. Gradually add the chicken stock and white wine, stirring constantly. Bring to a boil, then reduce heat and simmer until thickened. Stir in the heavy cream, salt, and pepper. Remove from heat.

Assembling and Baking Preheat the oven to 350°F (175°C). Butter a souffle dish and sprinkle with breadcrumbs. Pour the souffle mixture into the dish. Place the dish in a larger baking pan and fill the pan with hot water. Bake for 30 minutes, or until the souffle is puffed and golden.

Serving Serve the chicken liver souffle with the prepared sauce on the side. Garnish with chopped parsley. Enjoy hot and fresh from the oven.