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Grand Marnier Souffle

1/3 cup butter
3/4 cup flour
1/2 teaspoon salt
1 1/2 cups milk
5 eggs, separated
3 egg whites
1 cup sugar
2 tablespoons lemon juice
1 teaspoon grated lemon rind
1/2 cup Grand Marnier

Grease a 2 quart souffle dish lightly and sprinkle it with sugar.
Cut a strip of wax paper or foil about 30 inches long and 6 inches
wide -- long enough to overlap itself by at least 2 inches when
wrapped around the dish. Fold it in half lengthwise, then grease
one side with butter and sprinkle with sugar. Tie the paper as a
collar around the souffle dish, sugared side in, so that it extends
at least 2 inches above the dish. Secure the ends of collar with
paper clips or straight pins.

Melt butter over low heat in saucepan -- don't let it brown. Remove
from heat, add flour and salt and mix until smooth. Add the milk,
a little at a time, stirring constantly. Return to heat, stirring
constantly, until thickened and smooth. This is best done with a
wire whisk. Remove from heat. Separate the eggs. Set egg whites
aside. Beat the 5 egg yolks until thick. Add hot cream sauce, a
small amount at a time, beating constantly until all the sauce has
been added and mixture is a creamy custard. Set aside to cool.

Preheat oven to 350F. Beat all eight egg whites until soft peaks
form when the beater is lifted gently. Add sugar gradually, beating
constantly until a stiff meringue is formed. Gradually beat in
lemon juice, a few drops at a time. Stir the lemon rind and Grand
Marnier into the egg mixture, stirring well. Add all at once to
egg whites, folding thoroughly using quick, light strokes. Pour
into the souffle dish and set dish in a pan containing one inch of
hot water. Bake for one hour. Remove from oven and carefully
remove paper collar. Serve at once, dishing it out with a large
spoon.

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