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Print this Recipe    Orange Souffle

3 tablespoons butter
1/4 cup all-purpose flour
dash salt
2/3 cup milk
1 teaspoon finely shredded orange peel
1/3 cup orange juice
4 egg yolks
4 egg whites
1/4 cup sugar
Orange Sauce

Attach a buttered and sugared foil collar to a 2 quart souffle
dish; set aside.

In a small saucepan melt the 3 tablespoons butter. Stir in flour
and salt. Add milk; cook and stir till thickened and bubbly.
Remove from heat; stir in orange peel and juice. In a small mixer
bowl beat egg yolks about 5 minutes or until thick and lemon colored.
Gradually stir orange mixture into beaten egg yolks. Wash beaters
thoroughly.

In a large mixer bowl beat the egg whites to soft peaks. Gradually
add sugar, beating to stiff peaks. Fold orange mixture into egg
whites. Turn into ungreased souffle dish. Bake in a 325F oven
for 60 to 65 minutes or till a knife inserted near center comes
out clean. Serve immmediately with Orange Sauce. Makes 8 servings.

Orange Sauce: In a medium saucepan combine 1/2 cup sugar, 2
tablespoons cornstarch, and a dash salt. Stir in 1 1/2 cups orange
juice. Cook and stir till thickened and bubbly. Cook 2 minutes
more. Remove from heat; stir in 1 tablespoon butter. Serve warm.
Makes 1 3/4 cups.

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