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.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta   [X C  cake, cookie, candy]
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "SOUFFLE-GRAND-M" "D" "10/17/95"
.\"   ---------------------------------
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "SOUFFL\*(E' AU GRAND MARNIER" "desert souffl\*(e' flavored with Grand Marnier liqueur"
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
An elegant finish to a meal.
The souffl\*(e' base sauce, here made from a \fIb\*(e'chamel\fP, 
can be prepared long ahead.
The final filled mold, with the beaten whites added to the base sauce,
can hold for an hour before baking.
.PP
Other liqueurs or flavorings may be substituted for the Grand Marnier.
.PP
Adapted from NYT, page 604; and JC, page 614.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "5 servings"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items.
.\" Use .sp # to space between blocks of ingredients.
.IG "2 qt" "souffl\*(e' mold"
.IG "" "electric mixer,"
with whip mixing head and separate mixing bowls for yolks and whites
.IG "" "wire balloon whip"
.IG "" "wide rubber spatula,"
for folding in egg whites
.sp
.IG "6" "eggs,"
at room temperature.
.sp
.IG "3 Tbsp" "butter"
.IG "3 Tbsp" "flour"
.IG "3/4 cup" "milk"
.IG "3 Tbsp" "orange marmalade"
.sp
.IG "" "butter"
and \fIgranulated sugar\fP, for preparation of souffl\*(e' mold
.sp
.IG "pinch" "salt"
.IG "1/4 tsp" "cream of tartar"
.IG "1 Tbsp" "granulated sugar"
.IG "6" "egg whites,"
beaten until stiff with salt, sugar, and cream of tartar added
.sp
.IG "4" "egg yolks,"
lightly beaten
.IG "1/4 cup" "Grand Marnier"
.sp
.IG "" "powdered sugar"
.\"   ---------------------------------
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
Preheat oven to 400 F.
If the six eggs are not at room temperature, 
warm them in a bowl of hot water.
.SK 2
Over moderate heat (@5)
melt butter in a saucepan and stir in flour with whip;
let butter and flour foam together for 1 minute without browning.
Off heat, add milk gradually to the \fIroux\fP, 
beating with whip to blend thoroughly.
Turn heat to moderately high (@8) and cook with constant stirring
until mixture thickens (several minutes).
The sauce will be very thick, a paste.
Off heat, stir in the marmalade.
Allow sauce to cool while preparing other materials.
.SK 3
Butter the souffl\*(e' mold, sides and bottom.
Roll granulated sugar (about 3 Tbsp) around the inside of mold
until sides and bottom are coated evenly.
Knock out excess sugar.
.SK 4
Separate carefully (no trace of yolk in the whites) 6 egg whites into
one beater mixing bowl, 4 yolks into another, and 2 yolks to wherever.
.SK 5
Beat the egg whites and a pinch of salt 
(KAW at speed 8 for about 3 minutes).
When the whites are foamy, about half beaten, add cream of tartar to help
stabilize the whites and the tablespoon of sugar.
Continue beating until whites are stiff.
Set bowl aside.
.SK 6
Beat the egg yolks (KAW at speed 6 for 1 minute).
Add the cooked sauce and stir with the electric mixer 
(KAW at stir speed for 30 seconds).
Add the Grand Marnier and stir for another 30 seconds.
.SK 7
Fold in eggs whites by hand, with a wide rubber spatula.
Add about a fourth of the whites at a time.
The mixture should not be perfectly smooth
(it may have unblended patches of whites)
but it should be uniform. 
Too thorough blending deflates the whites.
.SK 8
Pour souffl\*(e' mixture into buttered and sugared mold.
There should be at least 1-1/4 inches between surface of mixture and
top of mold.
.SK 9
Place souffl\*(e' in middle level of oven.
Turn down heat immediately to 375 F.
The souffl\*(e' should be done, well-puffed and golden brown, 
after 30 to 35 minutes.
A long thin knife plunged into the souffl\*(e' through the side of
the puff should come out clean.
It is all right if the sugar has not caramelized.
.SK 10
Sprinkle powdered sugar over the top, to decorate.
Serve immediately.
When serving, open the crust by separating it using a fork with the
serving spoon.
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.NX
The souffl\*(e' may be served with a sauce, such as Grand Marnier sauce,
or with hot sugared fruit, etc.
.PP
For well-beaten egg whites, the bowl and beater must be dry
and free of grease.
Thus it is simpler to beat the whites before the yolks.
.PP
After the whites are folded in and the mold filled, the souffl\*(e'
should be put into the oven within an hour.
The base sauce (eggs, flavoring, and \fIb\*(e'chamel\fP) 
without the whites added can be stored for longer, 
in which case the whites should be beaten just before being folded in.
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
Care required, but success nearly certain.
.I Time:
30 minutes preparation time.
.I Verified:
fully.
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu
