Liturgical Year : Recipes : Rice Souffle with Chicken Livers

Catholic Recipe: Rice Souffle with Chicken Livers

INGREDIENTS

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

Details

Serves: 6

Prep Time: 1 hour

Difficulty: ★★★☆

Cost: ★★★☆

For Ages: 15+

Origin: Italy

show

Food Categories (3)

Feasts (0)

show

Seasons (1)

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