Recipe - Individual Yorkshire Puddings With Rare Roast Beef

FOR BATTER
1 cup Plus 2 tablespoons milk
2 lg Eggs
1 lg Egg yolk
1 cup All purpose flour
1 teaspoon Salt
Freshly ground black pepper
to taste
Three fourths cup Vegetable oil
Three fourths cup Sour cream
1 tablespoon Plus 1 teaspoon drained
bottled horseradish
1 teaspoon Chopped fresh flatleafed
parsley leaves; (wash and
dry before chopping)
One half pound Cooked rare roast beef;
cut or sliced up 3/8inch thick and
slices cut into 1 inch
piece

GARNISH
36 small Fresh flatleafed parsley
leaves

Make batter:

In a blender blend batter ingredients until smooth and transfer to a bowl.
Let batter stand, covered, 1 hour.

Preheat oven to 425 degrees.

Put 2 minimuffin pans (each containing twelve 1 Three fourths by 1inch cups) on 1
baking sheet and spoon 1 teaspoon oil into each cup. Put the baking sheet
in middle of oven 3 minutes to heat oil in cups. Working quickly, pour 2
teaspoons batter into hot oil in each cup and bake in middle of oven 18
minutes, or until pudding shells are golden and puffed. Remove shells from
cups with tongs and cool on racks. Repeat procedure with remaining batter.
Shells may be made 3 days ahead and chilled, covered, or 1 month ahead and
frozen in airtight containers. Bring shells to room temperature and recrisp
in a 300 degree oven 10 minutes.

In a small bowl stir together sour cream, horseradish, and parsley and
transfer to a small pastry bag fitted with 1/8inch plain tip.

Fold a few beef slices into each shell and pipe 1 teaspoon horseradish
cream onto each pudding. Garnish puddings with parsley.

Yield: 36 hors d'oeuvres

Notes: Recipe courtesy of Gourmet Magazine

Recipe by: Cooking live Show #9022

Posted to MCRecipe Digest V1 #968 by "Angele and Jon Freeman"
jfreeman@comteck.com on Dec 19, 1997