“Soufflé,” drypoint with monoprinting, printed on Rives BFK, 20 x 16, 2012

Mead, Mary

Soufflé au liqueur

Serves 6
Preparing time: 15 minutes
Baking: 40 minutes
3 tablespoons of butter
3 tablespoons of sifted flour
1 cup of organic milk
¼ cup of sugar
4 eggs, separated
3 ounces Grand Marnier, Triple Sec or Drambuie
Melt butter and slowly stir in sifted flour. Add milk a little bit at a
time. Stir constantly to make a thick cream sauce. Add sugar and
yolks, one at a time. Add the liqueur. Beat egg whites until stiff and
gently fold into other mixture. Pour into a buttered 1 ½ qt soufflé
dish and bake in a pre-heated oven for 30 to 40 minutes.