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Recipe Name: Grand Marnier Souffle #1 Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Difficulty:
Preparation Time:
Number of Servings: 2

Ingredients:
Butter and sugar for
preparing bowls
1/4 Cup(s) Cornstarch
1/4 Cup(s) Sugar
1 Pinch(s) Salt
1 1/2 Tablespoon(s) Butter
5 Ounce(s) Milk
3/4 Tablespoon(s) Finely grated orange rind
3 Egg yolks
1 1/2 Tablespoon(s) Grand Marnier
4 Egg whites
1 Pinch(s) Cream Of Tartar
Directions:
Place rack in middle of oven and preheat oven to 400ø. Butter well
thesides and bottom of 2 (12-oz) souffl bowls. Sprinkle them with
sugar,dumping out the excess sugar. Measure and mix together the
cornstarch,1/4 cup sugar and salt. Place the butter and milk in a heavy
saucepanand while still cold, stir in the above dry ingredients and the
gratedorange rind. Cook the mixture over medium heat, stirring
constantly witha wire whip until the mixture thickens. Remove from heat
and thoroughlystir in the egg yolks and the Grand Marnier. Beat the egg
whites withthe cream of tartar until limp. Add 2 Tablespoons sugar and
continuebeating at high speed to develop a good meringue. Take half of
thebeaten egg whites and, using a rubber spatula, stir them into the
sauceto lighten it. Give the remaining egg whites several good whips
and thenfold them into the lightened sauce. Do not overfold as you will
deflatethe mixture. Divide the mixture between the prepared bowls. (At
thispoint, you may delay baking the souffls for up to 30 minutes).
Placethe souffls in the preheated oven and cook for 15 minutes.
Serveimmediately. Yield: 2 generous servings.PAUL BASHRESTAURANT
JACQUES AND SUZANNEFrom <Traditions: A Taste of the Good Life>, by the
Little Rock (AR)Junior League. Downloaded from Glen's MM Recipe
Archive,http://www.erols.com/hosey.


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