Apple Soufflé
| 2 tbsp Butter (or margarine.) |
| 2 tbsp all-purpose Flour |
| ¼ cup Milk |
| 1 ½ cup Applesauce |
| 4 Egg yolks; beaten |
| 1/3 cup Breadcrumbs, soft |
| ½ tsp Salt |
| 1/8 sp ground Cinnamon |
| 1/3 cup Sugar |
| 1 tbsp Lemon juice |
| 4 Egg whites; stiffly beaten |
Sauce
|
1 tsp Cornstarch |
|
1 ½ tblsp Sugar |
|
2/3 cup Apple juice |
Melt butter. Blend in flour; stir in milk and applesauce. Cook over low heat until thickened, stirring constantly. Cool.
Blend egg yolks into applesauce mixture. Add breadcrumbs, salt, cinnamon, sugar, and lemon juice. Fold in the egg whites. Pour into a greased 1½ quart pot (or cake pan with sides built up with aluminum foil) and set in a Dutch oven with hot water in it. Bake at 300 degrees for 1 hour.
Prepare sauce while soufflé is baking. Combine cornstarch and sugar and add to apple juice. Cook until thickened, stirring constantly. Serve over warm soufflé.