| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts, Alcohol |
4 |
Servings |
INGREDIENTS
| 1 |
ts |
Butter |
| 1 |
tb |
Sugar; for souffle dish |
| 4 |
tb |
Sugar |
| 4 |
tb |
Flour |
| 1/8 |
ts |
Salt |
| 1 |
c |
Milk |
| 5 |
|
Egg yolks; in large bowl |
| 1/4 |
c |
Grand Marnier |
| 1 |
|
Orange's finely grated rind |
| 6 |
|
Egg whites |
INSTRUCTIONS
1. Grease and sugar a 1 quart souffle dish. Tie a collar of folded wax
paper around it. Preheat oven to 400 degrees.
2. Mix sugar, flour, and salt in heavy saucepan. Gradually add milk to make
a smooth mixture.
3. Set pan on a low flame and bring to a boil, stirring constantly.
4. When mixture thickens, remove from flame. Beat egg yolks with a whisk.
Add hot sauce to egg yolks a little at a time.
5. Stir Grand Marnier and grated orange rind in hot cream sauce. Allow to
cool.
6.Forty minutes before serving, beat egg whites stiff, but not dry.Fold in
1/2 egg whites lightly but thoroughly; fold in the remainder so that
occasional white puffs are seen. Bake for 25-30 minutes. Serves 4-5.
Courtesy of JEANNE ECKEL (from L. Hillmans Lessons in Gourmet Cooking)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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