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CHERRY SOUFFL

Category:    Desserts
Yield:6 servings
 
    3/4 c  Cherry pur‚e                        1    Pinch of salt
      1 tb Fresh lemon juice                        Sugar to taste
      3    Egg whites                     
 
  Pit and pur‚e enough sour cherries to make 3/4 cup.  (My guess is that
  something over 1 cup whole cherries will be required.)  Preheat the oven to
  375řF.  Oil a 1-quart souffl‚ dish and sprinkle it with sugar. Heat the
  cherry pur‚e in a small pan.  Add the lemon juice, salt, and sugar to
  taste, and stir to blend; remove from the heat.  Beat the egg whites until
  stiff but not dry and stir them into the hot pur‚e until evenly blended.
  Spoon into the souffl‚ dish and bake for 20-25 minutes.
  
  Both of the above recipes from "The Fanny Farmer Cookbook", Alfred A.
  Knopf, Inc. (c) 1979.
 

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