| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables, Meats |
|
Cooking, Live |
1 |
Servings |
INGREDIENTS
| 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 |
| 36 |
sm |
Fresh flat-leafed parsley leaves |
INSTRUCTIONS
FOR BATTER
GARNISH
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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