Orange Souffle

From: (Stephanie da Silva)
Date: Thu, 2 Sep 1993 11:19:31 GMT

3 tablespoons butter
1/4 cup all-purpose flour
dash salt
2/3 cup milk
1 teaspoon finely shredded orange peel
1/3 cup orange juice
4 egg yolks
4 egg whites
1/4 cup sugar
Orange Sauce

Attach a buttered and sugared foil collar to a 2 quart souffle dish; set

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 1/2 cup sugar, 2 tablespoons
cornstarch, and a dash salt.  Stir in 1 1/2 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 3/4 cups.


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