| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
|
Desserts, Chocolate |
4 |
Servings |
INGREDIENTS
|
|
-JUDI M. PHELPS |
| 2 |
tb |
Butter or margarine |
| 3 |
tb |
Flour few grains salt |
| 1 |
c |
Milk |
| 1/2 |
c |
Sugar |
| 3 |
|
Egg whites |
| 3 |
|
Sq. unsweetened chocolate (3 oz) |
| 3 |
tb |
;hot water |
| 1 |
ts |
Vanilla extract |
| 3 |
|
Egg yolks |
| 1/2 |
c |
Heavy cream |
INSTRUCTIONS
Melt butter or margarine; add flour and salt. Mix well. Stir in milk
gradually; cook over hot water until thick, stirring constantly. Stir in
sugar. Cut chocolate in small pieces; add water; melt over hot water. Add
to first mixture with vanilla extract; mix well. Beat egg yolks; stir into
chocolate mixture. Beat egg whites stiff but not dry; fold in. Pour into
greased baking dish; bake in moderately slow oven (325 degrees) for 50 to
60 minutes. Serve immediately. Whip cream; serve on souffle. Makes 4 to 6
servings.
Shared and MM by Judi M. Phelps. jphelps@shell.portal.com,
juphelps@delphi.com, or jphelps@best.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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