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Liver Pâté Faux Soufflé

01 Oct

(serves 6)
This is a wonderful hot appetizer, light, with just the right hint of Pâté to arouse thoughts of greater things to come. It doesn’t need any fancy ingredients and can be made in jiffy if you are pressed for time. It also makes a good side dish when paired with the right meat dish.
Let me come clean here by admitting this is a ‘fake’ soufflé. Instead of using beaten egg whites to create the fluff, it uses what I call the french toast method. Don’t worry, you are allowed to do this for savoury soufflés, as sometimes you don’t want the end result to be too light. And its much more convenient if you do it this way.

Ingredients

  1. Liver Pâté (125g)
  2. Onion (1/2)
  3. Bacon(4 slices)
  4. Diced Bread (4 cups)
  5. Cream (1 cup)
  6. Milk (2/3 cup)
  7. Eggs (3)
  8. Tarragon
  9. Basil
  10. Cognac

Preparation

  1. Stack the bacon and cut lengthwise into 3. Then cut further into small quarter inch bits. Throw these into a frying pan on a low fire.
  2. Cut the onion into similarly small pieces and when bacon fat begins to render, add the onion pieces to the pan.
  3. When the onion softens, add the Pâté to the pan and stir fry for a further minute before turning off the heat.
  4. Dice your bread without the crust into half inch cubes. Add these into the frying pan (no heat) and mix until they absorb all the liquid. Then distribute the pan’s contents evenly into 6 ramekins. There is no need to brush the inside of the ramekins with butter or anything, this soufflé does not stick. If you don’t have ramekins, just use whatever you would normally use for casseroles.
  5. Mix half the cream and the three eggs in a mixing bowl.
  6. In a pot, heat to almost boiling the rest of the cream and all the milk. Slowly pour this hot half&half into the mixing bowl with the eggs, stirring all the time to make sure the egg doesn’t get cooked. As seasoning, stir in 1t each of chopped tarragon and basil, 1t sugar, a pinch of salt and pepper and 1T of brandy.
  7. Pour the egg mixture evenly into the ramekins and leave to settle for at least half an hour.
  8. Preheat the oven to 180oC (350oF) and bake your soufflés for about 20 minutes. You can see them rise, so it’s not too difficult to know when they are done.

Notes

  • There is no need to use an expensive goose pâté here as this is a baked dish. I typically use a canned pork liver pâté by plumrose. It’s cheap and it keeps a long time.
  • After a bit of cooling, this soufflé pulls away from the walls so you can actually flip the whole soufflé out and serve it on a plate (right side up) with whatever decorative or side items you fancy. Let’s see you do that with an egg white soufflé.
  • Why do some recipes ask you to soak the bread overnight in the fridge? Because those recipes are handed down from grandma and she didn’t heat the milk/cream in those days. It takes a long time for the bread to disintegrate in the cold.
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Posted by on October 1, 2009 in Appetizers, French, Recipe

 

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