The livers can be cleaned the day before and soaked in buttermilk for one night.
Remove the peel from the onion and the clove of garlic, finely dice and sauté in half the butter until translucent. Clean the livers clean, remove the tendons and tubes. Beat the eggs (1), the garlic, onions, parsley and just under half of the whipping cream in a hand mixer until smooth. Salt and set aside.
Separate the eggs (2), whisk the egg whites with a pinch of salt until firm. Pass the liver puree through a hair sieve, fold in the snow and season to taste.
Butter the soufflé molds, fill with the liver mixture, cover with aluminum foil and cook in a bain-marie on a heated stove (200 °C, gas mark 3) for about 20 minutes.
In the meantime, peel and finely dice the shallots, sauté in the remaining butter, pour in the clear soup and cook at a high temperature to half the volume. Mix the whipped cream and egg yolks, thicken the clear soup with it and keep warm.
Remove the liver foam from the stove, loosen it with a pointed kitchen knife, turn it out onto warm plates and pour the seasoned sauce, refined with tarragon, around it.
Franz Betzel:
It’s relatively easy to get good poultry livers. Goose livers are of course exceptionally suitable. Even better in flavor is supposedly the so-called foie gras, which, however, in
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