| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Ms_living, Side dishes |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 1 |
ts |
Salt |
| 6 |
lg |
Eggs |
| 2 1/2 |
c |
Milk |
INSTRUCTIONS
1. Sift together flour and salt. Place in bowl; make a well, and place eggs
in center. Slowly whisk eggs into flour mixture until a paste forms.
Gradually whisk in 1/2 cup milk. Gradually whisk in remaining 2 cups milk.
Cover with plastic; chill in the refrigerator at least 4 hours, or
overnight.
2. When prime rib roast is finished, set oven at 425 degrees. When pan has
been deglazed, pour 1/4 cup reserved pan drippings into roasting pan. Heat
pan and drippings until very hot, about 5 minutes. Remove batter from
refrigerator, and shake or whisk well; quickly pour into hot pan. Cook
until crisp and golden, 20 to 30 minutes. Serve warm with Prime Rib Roast.
Formatted by Lynn Thomas. Recipe from Martha Stewart Living Magazine,
December 1996/January 1997.
Recipe by: Martha Stewart Living
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Dec 21, 1997
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