siklossy@cs.vu.nl (Laurent Siklossy) (04/01/88)
Copyright (C) 1988 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. .RH MOD.RECIPES-SOURCE MAPLE-SOUFFLE D "3 Nov 87" 1988 .RZ "MAPLE SYRUP SOUFFLE" "A classic souffle, flavored with maple syrup" This recipe was given to me by a colleague from the Universit\z\(aae Laval in Qu\z\(aaebec, P. Q., Canada. If you cannot get maple syrup, try pancake syrup or some fruit liqueur (such as Grand Marnier, Fraise des Bois, etc.) .IH "Serves 2" .IG "\(12 cup" "powdered sugar" "70 g" .IG "2 tsp" "baking powder" "10 ml" .IG "1 cup" "maple syrup" "250 ml" .IG 4 "egg whites" .PH .SK 1 Preheat oven to .TE 375 190 . Beat the egg whites. .SK 2 Add slowly the sugar and baking powder, turning slowly with a spatula. .SK 3 Slowly add the maple syrup, turning with a spatula. .SK 4 Grease a souffl\z\(aae dish with butter. .SK 5 Bake at .TE 375 190 for 30 minutes. .SK 6 Serve immediately. .SH RATING .I Difficulty: easy. .I Time: 5 minutes preparation, 30 minutes baking. .I Precision: measure carefully. .WR Laurent Sikl\z\(aaossy Vrije Universiteit, Amsterdam, The Netherlands siklossy@cs.vu.nl