Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 3 tablespoons | Butter |
| ¼ cup | All-purpose flour |
| 1 dash | Salt |
| ⅔ cup | Milk |
| 1 teaspoon | Finely shredded orange peel |
| ⅓ cup | Orange juice |
| 4 \N | Egg yolks |
| 4 \N | Egg whites |
| ¼ cup | Sugar |
| ½ cup | Sugar |
| 2 tablespoons | Cornstarch |
| 1 dash | Salt |
| 1½ cup | Orange juice |
| 1 tablespoon | Butter |
ORANGE SAUCE
From: arielle@... (Stephanie da Silva) Date: Thu, 2 Sep 1993 11:19:31 GMT Attach a buttered and sugared foil collar to a 2 quart souffle dish; set aside.
In a small saucepan melt the 3 tablespoons butter. Stir in flour and salt.
Add milk; cook and stir till thickened and bubbly. Remove from heat; stir in orange peel and juice. In a small mixer bowl beat egg yolks about 5 minutes or until thick and lemon colored. Gradually stir orange mixture into beaten egg yolks. Wash beaters thoroughly.
In a large mixer bowl beat the egg whites to soft peaks. Gradually add sugar, beating to stiff peaks. Fold orange mixture into egg whites. Turn into ungreased souffle dish. Bake in a 325F oven for 60 to 65 minutes or till a knife inserted near center comes out clean. Serve immmediately with Orange Sauce. Makes 8 servings. Orange Sauce: In a medium saucepan combine ½ cup sugar, 2 tablespoons cornstarch, and a dash salt. Stir in 1½ cups orange juice. Cook and stir till thickened and bubbly. Cook 2 minutes more. Remove from heat; stir in 1 tablespoon butter. Serve warm. Makes 1 ¾ cups.
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