Soufflé au Grand Marnier

Preparation info
  • Serves


    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • butter
  • 2 tablespoons flour
  • ½ pint hot milk
  • pinch of


Melt 2 tablespoons butter in the top of a double saucepan; add flour and cook, stirring, until well blended. Add hot milk and salt. Cook the sauce, stirring constantly, until smooth and thick, and continue cooking and stirring for a few more minutes. Let sauce cool slightly.

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