1/4 c. flour
1/2 c. sugar
4 tbsp. butter, softened
1 c. milk
6 eggs, separated
1 1/2 oz. plus 2 tbsp. Grand Marnier
1/2 c. additional butter
1 heaping c. powdered sugar
1/4 - 1/2 tsp. grated lemon rind

Lightly butter a 1 1/2 quart souffle dish, and dust with a little sugar. Preheat oven to 400 degrees. Mix together the flour, 1/4 cup of the sugar and 4 tablespoons butter to form a smooth paste. In a saucepan, scald milk; add flour and sugar mixture. Continue to cook for 2 minutes, stirring constantly. Transfer to a mixing bowl. Beat in 5 of the egg yolks, one at a time. when last yolk has been added, stir in 2 tablespoons of Grand Marnier. In a separate bowl, beat 5 of the egg whites until foamy. Add 1/4 cup sugar gradually and beat until stiff peaks form. Fold egg white into first mixture with a whisk. Pour into prepared souffle dish and place on a cookie sheet. Bake for 30 to 35 minutes. when souffle has been in the oven for about 15 minutes, it is time to make the sauce. In a medium saucepan, melt 1/2 cup butter. Add powdered sugar; blend. Stir in remaining egg yolk. Stir constantly for 2 to 3 minutes. remove from heat and add lemon rind, and 1 1/2 ounces Grand Marnier. Fold in last egg white which has been stiffly beaten. Remove souffle from oven and dust with powdered sugar. Serve at once with sauce.