1. Grease and sugar a 1 quart souffle dish. Tie a collar of folded wax paper around it. Preheat oven to 400 degrees. 2. Mix sugar, flour, and salt in heavy saucepan. Gradually add milk to make a smooth mixture. 3. Set pan on a low flame and bring to a boil, stirring constantly. 4. When mixture thickens, remove from flame. Beat egg yolks with a whisk. Add hot sauce to egg yolks a little at a time. 5. Stir Grand Marnier and grated orange rind in hot cream sauce. Allow to cool. 6.Forty minutes before serving, beat egg whites stiff, but not dry.Fold in 1/2 egg whites lightly but thoroughly; fold in the remainder so that occasional white puffs are seen. Bake for 25-30 minutes. Serves 4-5. Courtesy of JEANNE ECKEL (from L. Hillmans Lessons in Gourmet Cooking)
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|Serving Size: 1 Serving (361g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 17 (5%)|
|Amt Per Serving||% DV|
|Total Fat 1.9g||2 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 3.8mg||1 %|
|Sodium 510mg||18 %|
|Potassium 524.1mg||14 %|
|Total Carbohydrate 47.8g||14 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 47.5g|
|Protein 33.9g||48 %|
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Calories per serving: 339
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