INGREDIENTS

INSTRUCTIONS

Grease a 2 quart souffle dish lightly and sprinkle it with sugar.  Cut a
strip of wax paper or foil about 30 inches long and 6 inches wide -- long
enough to overlap itself by at least 2 inches when wrapped around the dish.
Fold it in half lengthwise, then grease one side with butter and sprinkle
with sugar. Tie the paper as a collar around the souffle dish, sugared side
in, so that it extends at least 2 inches above the dish. Secure the ends of
collar with paper clips or straight pins.
Melt butter over low heat in saucepan -- don't let it brown.  Remove from
heat, add flour and salt and mix until smooth.  Add the milk, a little at a
time, stirring constantly.  Return to heat, stirring constantly, until
thickened and smooth.  This is best done with a wire whisk.  Remove from
heat. Separate the eggs. Set egg whites aside. Beat the 5 egg yolks until
thick. Add hot cream sauce, a small amount at a time, beating constantly
until all the sauce has been added and mixture is a creamy custard. Set
aside to cool.
Preheat oven to 350F.  Beat all eight egg whites until soft peaks form when
the beater is lifted gently.  Add sugar gradually, beating constantly until
a stiff meringue is formed. Gradually beat in lemon juice, a few drops at a
time.  Stir the lemon rind and Grand Marnier into the egg mixture, stirring
well.  Add all at once to egg whites, folding thoroughly using quick, light
strokes.  Pour into the souffle dish and set dish in a pan containing one
inch of hot water. Bake for one hour. Remove from oven and carefully remove
paper collar. Serve at once, dishing it out with a large spoon.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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