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Recipe Name: Drambuie Souffle Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 4

1 Ounce(s) Butter
1 Ounce(s) Plain flour
1/4 Pint(s) Milk
3 Ounce(s) Caster sugar
4 Tablespoon(s) Drambuie
Vanilla essence
Although this souffle is delicious on its own or with single cream,
tryit with a sauce made from (scottish) raspberries - you will find
thecombination superb.Lightly butter a souffle dish (2-pint for 4
servings) and sprinkle itwhich caster sugar.Melt the butter, stir in
the flour, remove from the heat and graduallyblend in the milk. When
the sauce is smooth return it to the heat andbring it to the boil to
thicken, stirring all the time. Stir in the eggyolks one at a time,
then beat in the caster sugar with the Drambuie andvanilla
essence.Whisk the egg whites until they stand in soft peaks, then using
a metalspoon lightly and quickly fold them into the sauce mixture.Turn
the souffle into the dish and bake it in the middle of the oven at190
oC (375 oF) for about 40 minutes or until it is well risen andgolden
brown.Scatter a little icing sugar over the top then serve immediately.
Postedto MM-Recipes Digest V3 #252Date: Sat, 14 Sep 1996 10:09:20
-0500From: (S.Pickell):Source : Janet
Warren, A feast of Scotland, 1990 ISBN: : 1-85051-112-8
Typed by Rene Gagnaux

Nutrition (calculated from recipe ingredients)
Calories: 165
Calories From Fat: 101
Total Fat: 11.4g
Cholesterol: 203.7mg
Sodium: 207.7mg
Potassium: 123.7mg
Carbohydrates: 7.4g
Fiber: <1g
Sugar: 1.7g
Protein: 8g

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