Kidney Soufflé Recipe

1. 1

   Adjust oven rack to middle position and preheat to 350u00b0F. Butter a 3 cup souffle dish or 4 (1/2-cup) ramekins.

2. 2

   In a large skillet over medium high heat melt 2 tablespoons butter. When butter has melted add shallot and cook until soft, about 4 minutes. Add ground pork or veal and chopped kidney and cook, using a spatula or wooden spoon to break up any large chunks. Continue to cook, stirring occasionally, until meat and kidney are fully cooked, about 5 minutes longer. Transfer mixture to a large bowl and set aside.

3. 3

   Add remaining butter to the skillet, and when melted add flour and cook, stirring constantly, until flour begins is golden brown with a biscuit-like aroma, about 2 minutes. Slowly whisk in stock, then whisk in marmite. Cook, stirring occasionally, until mixture has thickened, about 5 minutes. Add stock mixture to meat mixture and fold to combine. Allow to cool ten minutes, then whisk in egg yolks one at a time.

4. 4

   Using a mixer or a whisk beat egg whites until stiff peaks form, then gently fold egg whites into meat mixture in two additions, being careful not to allow mixture to deflate. Transfer mixture to souffle dish or divide between ramekins. Bake until souffle has risen and begun to brown, 15 to 20 mintues for individual ramekins, up to 30 minutes for a larger souffle dish. Serve souffle with a side of steamed asparagus drizzled with hollandaise.

* Per serving · 4 servings · Values may vary.

No additional tips available.