3 tablespoon butter
4 tablespoon flour
1 1/2 cup milk
6 egg yolks
8 egg whites
1 pinch salt
1/8 teaspoon cream of tartar
1/2 cup sugar
1 cup black cherries, pitted; fresh or canned
2 tablespoon cherry liqueur (opt)
Preheat oven to 400 F.
Melt the butter and add the flour. Add the milk gradually, stirring with a wire whisk to make a thick smooth sauce. Remove from the heat and add the egg yolks one at a time. Add the sugar, cinnamon and cherry liqueur (opt). Fold in the cherries cut into pieces. Beat the egg whites, with a pinch of salt and the cream of tartar, until stiff. Fold the cherry sauce into the beaten egg whites. Spoon into a prepared 6 cup souffle dish.
Place the souffle in the oven and immediately reduce the heat to 375-F. Bake for 25 minutes.
May be served with a chocolate sauce.
Source: Souffle Spectaculars by Irena Kirshman (1969)
