Liver Soufflé

This is an excellent way to introduce liver to anyone who is not over-fond of the flavour. It gets them accustomed to the taste.

Ingredients	SERVES 2 AS A MAIN COURSE
METRIC (IMPERIAL)	AMERICAN
1 tablespoon sunflower oil	¼ tablespoons
175g (6oz) button mushrooms, sliced	1 cup
150g (5oz) calves’ or lambs’ liver, minced (ground) or very finely chopped	good ½ cup
25g (1oz) butter or margarine	2 tablespoons
15g (½oz) cornflour (cornstarch)	1 tablespoon
150ml (5fl oz) milk or chicken stock (bouillon)	²/₃ cup
3 large eggs	3
1 egg white	1
sea salt and freshly ground black pepper to taste

Lightly grease a 15–18cm (6–7 inch) soufflé dish. Heat the oil in a frying pan (skillet), add the mushrooms and cook for 3 minutes. Spoon about three-quarters into the base of the soufflé dish. Mix the remaining mushrooms with the uncooked liver.
Preheat the oven to 190°C/375°F/Gas Mark 5 or 180°C for a fan (convection) oven.
Heat the butter or margarine in a large saucepan, stir in the cornflour and cook gently for 1 minute. Gradually add the milk or stock. Bring to the boil, then lower the heat and stir until the sauce thickens.
Remove the saucepan from the heat and stir in the mushroom and liver mixture. Separate the eggs and put the 3 whites into a bowl with the extra egg white.
Beat the yolks, then stir into the ingredients in the saucepan. Add a little seasoning.
Whisk the whites until they stand in soft peaks. Take a few spoonfuls and beat into the liver mixture to give a softer consistency. Gently fold in the remainder. Taste and adjust the seasoning.
Spoon into the prepared soufflé dish and bake for 30–35 minutes or until well-risen. Serve at once with a mixed salad.