Grand marnier souffle #1

Yield: 2 Servings

Measure Ingredient
\N \N Butter and sugar for preparing bowls
¼ cup Cornstarch
¼ cup Sugar
1 pinch Salt
1½ tablespoon Butter
5 ounces Milk
¾ tablespoon Finely grated orange rind
3 \N Egg yolks
1½ tablespoon Grand Marnier
4 \N Egg whites
1 pinch Cream of tartar
2 tablespoons Sugar

Place rack in middle of oven and preheat oven to 400ø. Butter well the sides and bottom of 2 (12-oz) souffl‚ bowls. Sprinkle them with sugar, dumping out the excess sugar. Measure and mix together the cornstarch, ¼ cup sugar and salt. Place the butter and milk in a heavy saucepan and while still cold, stir in the above dry ingredients and the grated orange rind.

Cook the mixture over medium heat, stirring constantly with a wire whip until the mixture thickens. Remove from heat and thoroughly stir in the egg yolks and the Grand Marnier. Beat the egg whites with the cream of tartar until limp. Add 2 Tablespoons sugar and continue beating at high speed to develop a good meringue. Take half of the beaten egg whites and, using a rubber spatula, stir them into the sauce to lighten it. Give the remaining egg whites several good whips and then fold them into the lightened sauce.

Do not overfold as you will deflate the mixture. Divide the mixture between the prepared bowls. (At this point, you may delay baking the souffl‚s for up to 30 minutes). Place the souffl‚s in the preheated oven and cook for 15 minutes. Serve immediately. Yield: 2 generous servings.

PAUL BASH

RESTAURANT JACQUES AND SUZANNE

From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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