Pouding Grand Marnier* The New York Times, August 5,1973 Craig Claiborne 3 Tbsp. butter ¾ cup flour ½ cup sugar 2 cups milk 5 eggs, separated 1/3 cup Grand Marnier Preheat the oven to 375o. Melt the butter in a saucepan and add the flour and sugar, stirring to blend with a wire whisk. Gradually add the milk, stirring vigorously with the whisk and cook, stirring, until thickened. Whisk in the lightly beaten yolks and bring mixture just to the boil while stirring. Do not allow to boil or sauce may curdle. Remove from the heat. Stir in the Grand Marnier. beat the egg whites until stiff but not dry and fold into the yolk mixture. Spoon mixture into a seven-cup soufflé dish or charlotte mold and cover with wax paper. Place mold in a larger pan of boiling water. Bake 30 minutes or until puffed and set. Loosen around edges with a spatula and unmold onto a serving dish. La Grenouille's Grand Marnier Sauce* Yield: 10 to 12 servings 5 egg yolks ½ cup plus 2 Tbsp. sugar ½ cup Grand Marnier 1 cup heavy cream Select a two-quart mixing bowl that will rest snugly on top of a slightly larger saucepan. Add two inches of water to the saucepan and bring to a boil. Place the yolks and half a cup of the sugar in the bowl and beat. Place the bowl over boiling water and continue beating until the yolks are pale yellow and very thick, about 10 minutes. Remove bowl from pan and stir in half the Grand Marnier. Cool, then refrigerate until thoroughly cold. Beat the cream with the two Tbsp. of sugar almost but not quite to the stiff state. Fold into cold sauce. Stir in remaining liqueur. Crème Anglaise* Yield: 8 - 10 servings 5 egg yolks 2/3 cup sugar 2 cups milk, scalded 1/8 tsp. salt 1 Tbsp. rum Place the yolks and sugar in a saucepan and beat with a wire whisk until thick and lemon-colored. Gradually add the milk, beating constantly. Add salt and stir constantly with a wooden spoon while cooking over medium heat. Cook until the mixture has a light custard consistency and coats the back of the spoon. Do not allow the sauce to boil or it will curdle. Remove from the heat, set in a basin of ice water and continue to stir for a few minutes. Cool to room temperature, add the rum and chill an hour or longer. Note: I have to confess that I haven't made any of these recipes yet. (I have made every other recipe, some many, many times. But isn't consistency the hobgoblin of small minds?) In the matter of which sauce to choose, Craig Claiborne leaned slightly in the direction of the Grand Marnier sauce although he said either was superb.

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