Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
4 tbsp butter or margerine
1/4 cp sifted all-purpose flour
1/4 tsp salt
1/4 cp sugar
1 1/4 cps scalded milk
4 eggs plus 1 egg white
1/4 cp liqueur, such as cherry cordial or apricot brandy
any favorite sweet sauce
1 - Start oven at hot (425 degrees F.).
2 - Butter 1-qt. deep baking dish.
3 - Dust all greased surface heavily with granulated sugar.
4 - Melt butter or margerine in saucepan.
5 - Stir in flour, salt, and sugar smoothly.
6 - Add hot milk slowly, stirring contimnually.
7 - Cook over moderate heat, stirring constantly until mixture thickens.
8 - Beat egg yolks until thick and lemon-colored.
9 - Add a little hot sauce to yolks.
10 - Mix, then stir yolks into sauce.
11 - Remove from heat.
12 - Add liqueur slowly, mixing gently.
13 - Whip egg whites until they stand in stiff points when beater is removed.
14 - Fold yolk mixture into whites.
15 - Pour at once into prepared baking dish.
16 - Set in shallow pan of hot water.
17 - Bake 20 to 25 minutes or until puffed and lightly browned.
18 - Serve at once.
Makes 4 or more servings.