Souffle Grand Marnier (1969)

• 1/2 cup milk
• 4 oz Grand Marnier
• 3 egg yolks
• 4 egg whites, stiffly beaten
• 2 tbspns butter
• 3 tbspns sugar
• 2 tbsns flour, sifted
• Pinch of salt

In saucepan, bring milk to boil with sugar and salt.  Blend flour with a little cold milk and add to heated milk.

Add Grand Marnier and cook. stirring constantly for 2 or 3 minutes.  Remove from fire and add egg yolks and butter.  

At the last moment, quickly fold in beated egg whites and pour into a souffle dish which has been buttered and sprinkled with fine sugar.  

Smooth the surface of the souffle.  Place souffle on middle rack of pre-heated 400 degree oven.  Immediately reduce temperature to 375 degrees, and bake 30 to 35 minutes.  

Two minutes before serving, sprinkle with sugar to glaze. Serves 2.

(Origin - "101 Secrets of California Chefs - Original Recipes from the State's Great Restaurants" by Roy and Jacqueline Killeen. Published by 101 Productions of San Francisco. 1969. Recipe from La Bourgogne, once considered the best French restaurant in San Francisco. La Bourgogne was open from 1960 to 1985.)