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| 3 Esslöffel | butter |
| 3 Esslöffel | flour |
| 1 1/2 Tasse | milk |
| 6 | egg yolks |
| 8 | egg whites |
| 1 Prise | salt |
| 1/8 Teelöffel | cream of tartar |
| 1/2 Tasse | sugar |
| 2 Teelöffel | vanilla |
| 1/4 Tasse | Grand Marnier |
| | Whipped Cream |
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Sallie Austin
Directions: Preheat oven to 400-F.
Melt the butter and add the flour. Add the milk gradually stirring with a wire whisk to make a thick smooth sauce. Add the sugar and vanilla. Remove from the heat and add the egg yolks one at a time. Beat the egg whites, with a pinch of salt and the cream of tartar, until stiff. Fold the slightly cooled sauce into the egg whites. Spoon into a prepared 6 cup souffle dish.
Place the souffle in the oven and immediately reduce the heat to 375-F. Bake for 25 minutes.
Bring the souffle to the table, make a well in the middle of the souffle by plunging a spoon and fork into it and spreading it apart. Pour the flaming liqueur into the center.
Serve with whipped cream.
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