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Individual Yorkshire Puddings With Rare Roast Beef

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs, Vegetables, Meats Cooking, Live 1 Servings

INGREDIENTS

1 c Plus 2 tablespoons milk
2 Eggs
1 Egg yolk
1 c All purpose flour
1 t Salt
Freshly ground black pepper
to taste
3/4 c Vegetable oil
3/4 c Sour cream
1 T Plus 1 teaspoon drained
bottled horseradish
1 t 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
36 Fresh flat-leafed parsley
leaves

INSTRUCTIONS

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"
<jfreeman@comteck.com> on Dec 19, 1997

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