Catholic Recipe: Rice Soufflé with Chicken Livers
Also Called: Suffle di Riso Guarnito di Fegatini
DIRECTIONS
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
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