| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Dessert | 8 | Servings | |
INGREDIENTS
| 3 | tb | Butter |
| 1/4 | c | All-purpose flour |
| 1 | ds | Salt |
| 2/3 | c | Milk |
| 1 | ts | Finely shredded orange peel |
| 1/3 | c | Orange juice |
| 4 | Egg yolks | |
| 4 | Egg whites | |
| 1/4 | c | Sugar |
| 1/2 | c | Sugar |
| 2 | tb | Cornstarch |
| 1 | ds | Salt |
| 1 1/2 | c | Orange juice |
| 1 | tb | Butter |
INSTRUCTIONS
ORANGE SAUCE From: arielle@taronga.com (Stephanie da Silva) Date: Thu, 2 Sep 1993 11:19:31 GMT Attach a buttered and sugared foil collar to a 2 quart souffle dish; set aside. In a small saucepan melt the 3 tablespoons butter. Stir in flour and salt. Add milk; cook and stir till thickened and bubbly. Remove from heat; stir in orange peel and juice. In a small mixer bowl beat egg yolks about 5 minutes or until thick and lemon colored. Gradually stir orange mixture into beaten egg yolks. Wash beaters thoroughly. In a large mixer bowl beat the egg whites to soft peaks. Gradually add sugar, beating to stiff peaks. Fold orange mixture into egg whites. Turn into ungreased souffle dish. Bake in a 325F oven for 60 to 65 minutes or till a knife inserted near center comes out clean. Serve immmediately with Orange Sauce. Makes 8 servings. Orange Sauce: In a medium saucepan combine 1/2 cup sugar, 2 tablespoons cornstarch, and a dash salt. Stir in 1 1/2 cups orange juice. Cook and stir till thickened and bubbly. Cook 2 minutes more. Remove from heat; stir in 1 tablespoon butter. Serve warm. Makes 1 3/4 cups. 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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