Recipe - Violet Souffle

9 ounce Granulated sugar
8 Egg yolks
8 dr Violet essence
12 Candied violets; crushed or
chopped
12 Egg whites
1 pn Salt
Butter
Granulated sugar
Confectioner's sugar

Beat sugar and yolks together until pale and thick. Add violet essence and
candied violets. Whip egg whites with salt to stiff peaks. Fold together.

Butter the inside of a large souffle dish and coat with as much sugar as
will stick to the butter. Pour souffle mixture in. Bake 15 minutes at 400.
Sprinkle confectioner's sugar over the top and return to oven for 5 more
minutes. Serve hot.

You may substitute 1/3 cup of liquor (rum or bourbon, for example) or up to
One half cup of liqueur (orange or apricot brandy or Grand Marnier, for example)
for the violet essence and candied violets. In most of these cases you
might want to add One half t or so of vanilla as well.

Posted by Michael Loo to the Fidonet Cooking echo

Posted to MMRecipes Digest by "Rfm" RobertMiles@usa.net on May 03, 98