See Also: Frozen Souffle Grand Marnier(recipes)
Souffle au Grand Marnier(recipes)
abdominovaginal(medicine)
abdominovaginal hysterectomy(medicine)
Herbal medicine (botanical medicine, herbology, phytomedicine)(health)
Medicine Lodge Memorial Hospital- Medicine Lodge(health)
souffle(dictionary)
souffle(medicine)
souffle(dictionary)
placental souffle(medicine)

abdominovaginal hysterectomy (medicine) and Frozen Souffle Grand Marnier (recipes)


abdominovaginal hysterectomy (medicine)


abdominovaginal hysterectomy
<procedure> A combined vaginal and abdominal surgical approach that allows partial or complete removal of vagina, vulva, rectum, and perineum (abdominoperineal approach), as well as pelvic organs; usually done in cases of advanced pelvic cancer.


Frozen Souffle Grand Marnier (recipes)


Serves 6





1 cup sugar

2 Tbsp. water

1 Tbsp. grated orange rind



18 egg yolks

3/4 cup Grand Marnier

2½ cups heavy cream, whipped

6 lady finger halves



1 Tbsp. cocoa powder



Combine the sugar, water, and orange rind in a saucepan. Bring to a boil and boil 3-4 minutes.



Place the yolks in a bowl of a mix master. Slowly pour the syrup into the yolks while beating. Beat at high speed 10-12 minutes. Add ¼ cup of the Grand Marnier and beat 3 minutes on high speed. Fold the whipped cream into the mixture. Pour about 2” of the mixture into a 4 cup soufflé mold. Arrange the lady fingers on top. Sprinkle with the remaining Grand Marnier. Fill the mold to the top. Refrigerate the remainder of the mixture. Place a waxed paper collar around the soufflé dish. Place the mold in the freezer for 1 hour or until it is firm. When firm, add the remainder of the mixture. Return to the freezer until frozen.



Just before serving, sprinkle the top with the cocoa. Remove the collar and serve immediately.



Optional: use 8 individual soufflé molds