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Sunday, December 13, 2009

MaryAnn's Hunters Souffle

A Big Thanks to Dallas and @taramerlottes for this.

Mary Anne's Hunter Soufflé

Ok, I'm not an epicurean but I have done some research and I think we can recreate the Hunter Souffle' following and combining two different recipes

Using the recipe from an Aussie recipe website for Calf's Hearts ( see here) You would dice and brown chopped heart with garlic, onions, carrots, diced potatoes, with herbs and spices in butter. Then flame with cognac, cover and cook.

Then you could use the resulting mixture as a basis for the basic Ground Beef Soufflé. You could replace the beef added in the [-- ] below with your browned heart and vegetable mix and proceed with the rest of the basic souffle recipe.

* note it will NOT bleed when you cut into it and hopefully it won't make you start slapping your family...

Ground Beef Souffle

3 tablespoons butter
3 tablespoons flour
1 cup milk
2 tablespoons Parmesan cheese
2 tablespoons Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 pound extra lean ground beef
5 eggs, separated

Pre-heat oven to 350°. Melt butter in a skillet and stir in flour. Let cook for about 1 to 2 minutes, but don't brown. Stir in milk and cook until thick, stirring constantly. Add cheese, Worcestershire, salt, and pepper.
[Place ground beef into another skillet and cook and stir until well crumbled and lightly browned. Drain off any fat.]

Stir into the sauce. Beat the 5 egg yolks until creamy and gradually stir into the sauce as well. Cook for 1 minute and remove from heat. Beat it thoroughly and let it cool. Beat the 5 egg whites until very foamy and creamy. After the yolk mixture has cooled, stir a big spoonful of the beaten egg whites into it thoroughly until it has a slightly foamy look. Pour this slowly over the remaining egg whites, folding and lifting as you pour.

When it is all folded in well (DON'T BEAT IT) pour carefully into a buttered and floured souffle dish. Bake for 25 to 30 minutes. It should be very firm and shake hardly at all when tested

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