INGREDIENTS

INSTRUCTIONS

1. Preheat oven to 350 F.
2. Place strawberries in a dish and sprinkle with a little sugar. Beat
current jelly & pour over them.
3. In the top part of a double boiler, melt the butter over boiling water.
Stir in the flour. Cook a few minutes then stir in the milk. Cook about 5
minutes stirring constantly until all is blended into a smooth sauce.
4. Remove top part of double boiler from heat and let cool. Add beaten egg
yolks and stir until the mixture is smooth. Add the pureed raspberries.
Sweeten with 1 tbs. sugar, if necessary. Set aside to cool about 15
minutes.
5. Beat the egg whites. Sprinkle in the cream of tartar while beating and
beat until stiff, but not dry. Add a little of the egg whites to the
raspberry sauce. Return mixture to remaining egg whites, lifting and
folding gently until just blended. 6.Heat the sliced strawberries and place
in the bottom of a buttered, sugared 2 quart souffle dish. Pour the
raspberry sauce over. Bake in preheated oven about 25 minutes, until well
puffed.
NOTE: In making souffles, it is very important to incorporate the egg
whites properly. They should be added to the sauce mixture when it is cool.
Do not overmix or egg whites will break down. Fold a small amount into the
cooked mixture first, then fold into the remaining beaten egg whites. Fold
in gently.
TONY'S
SOUTH POST OAK, HOUSTON
BEV: TROCKENBEERENAUSLESE
From the <Micro Cookbook Collection of Italian Recipes>.  Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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