| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts |
6 |
Servings |
INGREDIENTS
| 3 |
tb |
Butter |
| 3 |
tb |
Flour |
| 1 1/2 |
c |
Milk |
| 6 |
|
Egg yolks |
| 8 |
|
Egg whites |
| 1 |
pn |
Salt |
| 1/8 |
ts |
Cream of tartar |
| 1/2 |
c |
Sugar |
| 2 |
ts |
Vanilla |
| 1/4 |
c |
Grand Marnier |
|
|
Whipped cream |
INSTRUCTIONS
Servings: 6 - 8 Source: Souffle Spectaculars by Irena Kirshman (1969) From:
Sallie Austin
DIRECTIONS: Preheat oven to 400-F.
Melt the butter and add the flour. Add the milk gradually stirring with a
wire whisk to make a thick smooth sauce. Add the sugar and vanilla. Remove
from the heat and add the egg yolks one at a time. Beat the egg whites,
with a pinch of salt and the cream of tartar, until stiff. Fold the
slightly cooled sauce into the egg whites. Spoon into a prepared 6 cup
souffle dish.
Place the souffle in the oven and immediately reduce the heat to 375-F.
Bake for 25 minutes.
Bring the souffle to the table, make a well in the middle of the souffle by
plunging a spoon and fork into it and spreading it apart. Pour the flaming
liqueur into the center.
NOTE: Heat the liqueur before lighting it.
Serve with whipped cream.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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