Recipe - Batter Savarin

2 cup Flour
1 tablespoon Sugar
One half teaspoon Salt
2 pack Dry yeast
2/3 cup Margarine
One half cup Hot water; from tap
4 Eggs; at room temperature,
slightly beaten
Sauce:
6 tablespoon Margarine
1/3 cup Green pepper; chopped
6 tablespoon Flour
One half teaspoon Dry mustard
One half teaspoon Worcestershire sauce
One fourth teaspoon Celery salt
2 cup Milk
1 cup Light cream
or 1 cup canned skim milk
4 cup Cooked shrimp; or chicken
breast
Salt & pepper to taste
Parsley, garnish as desired

Make the savarin: In bowl mix toghether, 23/ cup flour, sugar, salt, dry
yeast. add softened margarine. Gradually add very hot tap water and mix
with electric mixer on med speed for 2 minutes. Add remaining flour and
eggs and beat 2 minutes more, scraping down sides ofbowl.Cover and ler rise
in bowl until double in bulk in a warm place, about 30 minutes. Stir batter
down and place in a well greased 3 quart ring mold. Cover and ler rise
double in a warm place about 30 minutes.Bake in very hot oven, 450 for 15
minutes or tested done. remove from pan and serve slices topped with the
warm shrimp or chicken sauce. Or fill center of savarin with shrimp or
chicken mixture if desired. Serves 6 to 8 . Note: you could fill savarin
with other creamed type of fillings if desired.

For shrimp sauce: melt the margarine in a skillet and saute the green
pepper till tender. Remove green pepper from pan and add flour and
seasonings and stir well. Add milk and cream and cook and stir over medium
heat until sauce is thickened and mixture comes to a boil, while stirring
constantly,Add the 4 cups of cook shrimp or chicken and green pepper.
serves 6 to 8
From: BreadBakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

Recipe By : ElMolino Mills, Best Recipes