CHICKEN LIVER SOUFFLÉS

SERVES 6

15 MINUTES PREPARATION TIME

35 MINUTES COOKING TIME

500 g (1 lb 2 oz) chicken livers

2 medium French toast crackers

1 bunch of tarragon, leaves picked

3 garlic cloves

2 tablespoons sunflower oil

60 g (2¼ oz/¼ cup) butter, chopped

50 g (1¾ oz/¹/₃ cup) plain (all-purpose) flour

500 ml (17 fl oz/2 cups) milk

1 pinch of ground nutmeg

4 eggs, separated

Salt and pepper

THE LIVER

Check that the chicken livers no longer have their gall bladders (a small green pouch) attached. If they do, remove these with care. Preheat the oven to 200°C (400°F/Gas 6).

THE MIXTURE

Chop the crackers, tarragon leaves and garlic together by hand or in a food processor until very fine.

Heat the sunflower oil in a large frying pan over a high heat. Sauté the chicken livers until brown then transfer to a board and coarsely chop them.

Melt 50 g (1¾ oz) of the butter in a medium saucepan over a medium heat and stir in 40 g (1½ oz) of the flour to make a roux. Gradually, add the milk and nutmeg and cook over a medium heat for 5 minutes, or until the sauce is thick and coats the back of a spoon.

Off the heat, add the liver, crumb mixture and egg yolks. Season.

Beat the egg whites until quite stiff and gently fold half into the mixture until combined. Fold in the remaining egg white until combined.

COOKING

Use the remaining butter and flour to grease and flour six 310 ml (10 ¾ fl oz/1¼ cup) capacity ovenproof ramekins from top to bottom. Fill each one two-thirds full with the mixture, and bake in a bain-marie for 25 minutes, or until puffed and golden. Serve immediately.

SERVE WITH

A tomato coulis and creamy mushroom béchamel sauce, for example.