| 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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