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Recipe Name: Orange Souffle #2 Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 8

3 Tablespoon(s) Butter
1/4 Cup(s) All-Purpose Flour
1 Dash(s) Salt
2/3 Cup(s) Milk
1 Teaspoon(s) Finely shredded orange peel
1/3 Cup(s) Orange juice
4 Egg yolks
4 Egg whites
1/4 Cup(s) Sugar
2 Tablespoon(s) Cornstarch
From: (Stephanie da Silva)Date: Thu, 2 Sep 1993
11:19:31 GMT Attach a buttered and sugared foilcollar to a 2 quart
souffle dish; set aside.In a small saucepan melt the 3 tablespoons
butter. Stir in flour andsalt. Add milk; cook and stir till thickened
and bubbly. Remove fromheat; stir in orange peel and juice. In a small
mixer bowl beat eggyolks about 5 minutes or until thick and lemon
colored. Gradually stirorange mixture into beaten egg yolks. Wash
beaters thoroughly.In a large mixer bowl beat the egg whites to soft
peaks. Gradually addsugar, beating to stiff peaks. Fold orange
mixture into egg whites. Turn into ungreased souffle dish. Bake in a
325F oven for 60 to 65minutes or till a knife inserted near center
comes out clean. Serveimmmediately with Orange Sauce. Makes 8
servings.Orange Sauce: In a medium saucepan combine 1/2 cup sugar, 2
tablespoonscornstarch, and a dash salt. Stir in 1 1/2 cups orange
juice. Cook andstir till thickened and bubbly. Cook 2 minutes more.
Remove from heat;stir in 1 tablespoon butter. Serve warm. Makes 1 3/4
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