Recipe - Drambuie Souffle

4 lg Eggs; separated
1 ounce Butter
1 ounce Plain flour
One fourth pt Milk
3 ounce Caster sugar
4 tablespoon Drambuie
Vanilla essence

SOURCE
Janet Warren, A feast of
Scotland, 1990
ISBN 1850511128
Typed by Rene Gagnaux

Although this souffle is delicious on its own or with single cream, try it
with a sauce made from (scottish) raspberries you will find the
combination superb.

Lightly butter a souffle dish (2pint for 4 servings) and sprinkle it which
caster sugar.

Melt the butter, stir in the flour, remove from the heat and gradually
blend in the milk. When the sauce is smooth return it to the heat and bring
it to the boil to thicken, stirring all the time. Stir in the egg yolks one
at a time, then beat in the caster sugar with the Drambuie and vanilla
essence.

Whisk the egg whites until they stand in soft peaks, then using a metal
spoon lightly and quickly fold them into the sauce mixture.

Turn the souffle into the dish and bake it in the middle of the oven at 190
oC (375 oF) for about 40 minutes or until it is well risen and golden
brown.

Scatter a little icing sugar over the top then serve immediately.
Posted to MMRecipes Digest V3 #252

Date: Sat, 14 Sep 1996 10:09:20 0500

From: pickell@cyberspc.mb.ca (S.Pickell)