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SUFLET Z KURKAMI I TYMIANKIEM CYTRYNOWYM

Składniki (2 porcje):
2 jajka
2 łyżki mąki
¼ łyżeczki proszku do pieczenia
100 ml mleka
tymianek cytrynowy
garść kurek
sól, pieprz

Kurki oczyszczamy i dusimy na łyżeczce masła, przyprawiamy pieprzem. Rumiane grzyby przekładamy do roztrzepanych żółtek z mlekiem, dodajemy mąkę ze szczyptą soli i delikatnie mieszamy. Ubitą na sztywno pianę z białek dodajemy powoli do masy z kurkami, delikatnie mieszamy, dodając gałązki tymianku. Żaroodporne foremki smarujemy masłem i napełniamy masą. Pieczemy 20–25 minut (10 minut w 180°C, 15 minut w 120°C). Aby suflet nie opadł, piekarnik uchylamy powoli.

STYLIZACJA I PRZEPISY: Lubczyk i Jemioła
ZDJĘCIA: Piotr Czyż

© Super Paper & Co. 2014

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Copyright © Super Paper & Co. 2014