3 tbsp. butter
1 tbsp. flour
8 oz. milk (1 c.)
3 tbsp. sugar
4 tbsp. Grand Marnier
4 eggs, separated
Pinch of salt

Heat oven to 375 degrees. Grease 7 inch souffle dish with butter. Heat remaining butter in large saucepan without letting it brown. As soon as it begins to foam, pour in cold milk all at once. Beat continuously with a hand whisk until it comes to a boil. Simmer a few seconds, remove from heat. Add to the saucepan, sugar, liquor, and egg yolks, stirring constantly. Beat egg whites with salt until stiff peaks form. Fold them delicately into the egg yolk mixture. Pour into souffle dish 3/4 full (it will puff up). Smooth the top with a knife. Bake in oven about 30 minutes. Serve immediately, for this souffle collapses very fast.

NOTE: Prepare the souffle mixture before dinner. Pour into mold immediately and refrigerate. Just before sitting down to eat, turn on oven. As you are about to serve the main course, place souffle in hot oven. You'll be able to bring a perfectly cooked souffle to the table for dessert.