Soufflé de Foie de Veau (Calf's Liver Soufflé)

Ingredients

• 1 kilo calf's liver
• 125 grammes butter
• 4 décilitres very reduced sauce Béchamel
• 6 raw egg yolks
• 1 décilitre very fresh cream
• salt
• pepper
• 6 egg whites

Instructions

1. Pound 1 kilo of freshly cooked liver finely with 125 grammes of butter.
2. Add 4 décilitres of very reduced sauce Béchamel and pass the mixture through a sieve.
3. Complete with 6 raw egg yolks, 1 décilitre of very fresh cream, salt and pepper.
4. Whip 6 egg whites to a very firm snow and fold them in.
5. Put the composition into a buttered timbale and cook like an ordinary soufflé.