Grand Marnier Souffle (6 servings) 1/3 cup butter 3/4 cup all-purpose flour 1/2 teaspoon salt 1 and 1/2 cups milk 5 eggs - separated 3 additional egg whites 1 cup sugar 2 Tablespoons lemon juice 1 teaspoon grated lemon rind 1/2 cup Grand Marnier liqueur 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 350 degrees F. 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. An elegant souffle perfect for an afternoon brunch. It has an orange flavor from the liqueur and more citrus flavor from lemon juice. Also fantastic as a desert. Mr Breakfast would like to thank The Boss for this recipe. Recipe number 267. Submitted 5/7/2002.