1 c  Milk
1/2 c  Sugar
1 c  Ground almonds
5    Egg yolks
1 tb Melted butter
3 tb Flour
5    Egg whites
1 pn Salt
1 pn Cream of tartar
2 tb Flaked almonds
Sauce:
2 tb Butter
2 tb Grated orange rind
1/2 c  Orange juice
1 ts Cornstarch
1/4 c  Brandy

Souffle: In a saucepan heat milk. When warm stir in sugar & almonds.
Simmer very gently for 15 minutes. Do not allow to boil. Remove from
heat. Cool slightly & beat in egg yolk, flour & butter. Beat well by
hand or in a blender until the mixture is very smooth. In a separate
bowl beat egg whites with salt & cream of tartar until they form
stiff peaks. Spoon about 1/4 of the egg whites into the custard &
stir well. Fold in the rest of the whites. Butter 6 souffle cups or
glass bowls & spoon the souffle mixture into them. Sprinkle with
flaked almonds & bake for 15 minutes in 400 oven, until tops are
golden. **Note** Unbaked souffle mixture may be kept at room
temperature for 1 hour before baking. It may be frozen for later use.
In the case of the latter, souffle must be thawed for 1 hour before
baking.

Sauce: In a saucepan combine butter, orange rind, orange juice &
cornstarch, mix well. Simmer, stirring constantly, until sauce begins
to thicken. Remove from heat & stir in brandy. Spoon sauce over hot
souffle & serve at once.

Souffle: