Recipe - Grand Marnier Souffle

1 teaspoon Butter
1 tablespoon Sugar; for souffle dish
4 tablespoon Sugar
4 tablespoon Flour
1/8 teaspoon Salt
1 cup Milk
5 Egg yolks; in large bowl
One fourth cup Grand Marnier
1 Orange's finely grated rind
6 Egg whites

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
One half egg whites lightly but thoroughly; fold in the remainder so that
occasional white puffs are seen. Bake for 2530 minutes. Serves 45.

Courtesy of JEANNE ECKEL (from L. Hillmans Lessons in Gourmet Cooking)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini