Individual Yorkshire Puddings with Rare Roast Beef

Title:
Individual Yorkshire Puddings with Rare Roast Beef

Yield:
1 Servings

Categories:
Cooking




Ingredients:




---------------------------------FOR
BATTER---------------------------------


     1 c  Plus 2 tablespoons milk


     2 lg Eggs


     1 lg Egg yolk


     1 c  All purpose flour


     1 ts Salt


          Freshly ground black pepper


          -to taste


   3/4 c  Vegetable oil


   3/4 c  Sour cream


     1 tb Plus 1 teaspoon drained


          -bottled horseradish


     1 ts Chopped fresh flat-leafed


          -parsley leaves; (wash and


          -dry before chopping)


   1/2 lb Cooked rare roast beef;


          -sliced 3/8-inch thick and


          -slices cut into 1 inch


          -piece





----------------------------------GARNISH----------------------------------


    36 sm Fresh flat-leafed 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 mini-muffin pans (each containing twelve 1 3/4 by 1-inch 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 1/8-inch 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 MC-Recipe Digest V1 #968 by "Angele and Jon Freeman"


 
on Dec 19, 1997