| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy, Eggs |
|
Desserts, Fruits |
6 |
Servings |
INGREDIENTS
| 3 |
tb |
Butter |
| 4 |
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 |
| 1 |
c |
Black cherries, pitted; fresh or canned |
| 2 |
tb |
Cherry liqueur (opt) |
INSTRUCTIONS
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. Remove from the heat and add the
egg yolks one at a time. Add the sugar, cinnamon and cherry liqueur (opt).
Fold in the cherries cut into pieces. Beat the egg whites, with a pinch of
salt and the cream of tartar, until stiff. Fold the cherry sauce into the
beaten 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.
May be served with a chocolate sauce.
Source: Souffle Spectaculars by Irena Kirshman (1969)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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