|White sauce||1 1⁄2 Cup (24 tbs) (Hot)|
|Eggs||3 , separated|
|Nutritional yeast||3 Tablespoon|
|Liver||1 1⁄2 Cup (24 tbs), cooked ground|
Blend together sauce, liver, egg yolks and yeast.
Beat egg whites until stiff, and fold into mixture.
Turn into oiled casserole or oiled individual custard cups.
Bake, uncovered, at 350Â° F. for 1 hour for casserole; 45 minutes for custard cups.
Do not open the oven door while souffle is baking.