Pistachio Brain Soufflés

Now don’t let the combination of brains and soufflé in the recipe title frighten you off this recipe. You don’t have to whisk any egg whites, and the brains add a rich creaminess to the soufflés’ texture. No one will know what is making the soufflés so tender. This soufflé is so forgiving I turn it out onto the salad to serve; but you can serve the soufflés in their dishes—either hot or at room temperature—and the salad separately.