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Attach a greased and sugared foil collar to a 2-quart soufflé 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 colored. 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 soufflé dish. Bake in a 325ºF. 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 soufflé). Serve the sauce warm over soufflé. Makes one cup. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey. |