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Catholic Recipe: Rice Soufflé with Chicken Livers


  • 1/2 pound rice
  • 1 quart chicken stock
  • flour
  • 1/4 pound chicken livers
  • 3 tablespoons butter
  • 1/4 cup Marsala wine
  • 2 tablespoons grated Parmesan cheese
  • 1/4 pound butter
  • 4 eggs, separated


Serves: 6

Prep Time: 1 hour

Difficulty: • • •

Cost: $$$$

For Ages:15+

Origin: Italy


Food Categories (3)

Feasts (0)


Seasons (1)

Also Called: Suffle di Riso Guarnito di Fegatini


Cook rice 20 minutes in stock in saucepan.

Flour chicken livers lightly. Brown in 3 tablespoons butter, add Marsala and simmer until tender. Reserve.

Combine rice, liver, cheese, remaining butter; blend well. Cool mixture. Stir in beaten egg yolks; mix well. Beat egg whites until soft peaks form; fold into mixture. Pour into large, well-greased souffle dish lined with buttered paper. Bake 15-20 minutes at 350°.

Yield, 6 servings

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965