1/2 c Milk
1/4 c Chocolate creme liqueur;
-apple brandy; creme de
-cacao, orange liqueur or
-amaretto
1/4 c Sugar
1/2 ts Vanilla
1/8 ts Salt
1 1/2 c Dry bread cubes
3 tb Butter
1/4 c All-purpose flour
1 ds Salt
3/4 c Milk
4 Egg yolks
4 Egg whites
1/2 ts Vanilla
1/4 c Sugar
BUTTERY SAUCE
3/4 c Sugar
1/2 c Butter
1 Slightly beaten egg
1/4 c Chocolate creme liqueur;
-apple brandy; creme de
-cacao, orange liqueur; or
-amaretto
Attach a greased and sugared foil collar to a 2-quart souffle dish; set
aside. In a medium mixing bowl combine the 1/2 cup milk, liqueur of your
choice, 1/4 cup sugar, 1/2 teaspoon vanilla, and 1/8 teaspoon salt. Stir
in the bread cubes; set aside.
In a small saucepan melt the butter. Stir in the flour and dash salt. Add
the 3/4 cup milk; cook and stir till thickened and bubbly. Remove from
heat.
In a small mixer bowl beat egg yolks 5 minutes or till thick and lemon
coloured. Gradually stir saucepan mixture into yolks. Stir in bread
mixture.
Wash beaters thoroughly. In a large mixer bowl beat the egg whites and the
1/2 teaspoon vanilla till soft peaks form (tips curl); gradually add the
remaining 1/4 cup sugar, beating to stiff peaks (tips stand straight). Fold
bread mixture into egg whites. Turn into the ungreased souffle dish.
Bake in a 325F oven for 50 to 55 minutes or till a knife inserted near
center comes out clean. Serve immediately with Buttery Sauce. Makes 8
servings.
Buttery Sauce: In a small saucepan combine sugar and butter. Cook mixture
over medium heat, stirring constantly, till sugar dissolves, about 5
minutes. Remove from heat. Stir some of the mixture into the egg. Return
mixture to pan; cook and stir 2 minutes more. Cool slightly; stir in
desired liqueur (use same liqueur you used in the souffle). Serve the sauce
warm over souffle. Makes one cup.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
8 Servings