Batter savarin
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Batter savarin
  Batter  
Last updated 6/12/2012 1:07:34 AM. Recipe ID 33639. Report a problem with this recipe.
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      Title: Batter savarin
 Categories: Bread maili, Internation
      Yield: 6 Servings
 
      2 c  Flour
      1 tb Sugar
    1/2 ts Salt
      2 pk Dry yeast
    2/3 c  Margarine
    1/2 c  Hot water; from tap
      4    Eggs; at room temperature,
           --slightly beaten
           Sauce:
      6 tb Margarine
    1/3 c  Green pepper; chopped
      6 tb Flour
    1/2 ts Dry mustard
    1/2 ts Worcestershire sauce
    1/4 ts Celery salt
      2 c  Milk
      1 c  Light cream
           --or 1 cup canned skim milk
      4 c  Cooked shrimp; or chicken
           -breast
           Salt & pepper to taste
           Parsley, garnish as desired
 
  Make the savarin: In bowl mix toghether, 23/ cup flour, sugar, salt,
  dry yeast. add softened margarine. Gradually add very hot tap water
  and mix with electric mixer on med speed for 2 minutes. Add remaining
  flour and eggs and beat 2 minutes more, scraping down sides
  ofbowl.Cover and ler rise in bowl until double in bulk in a warm
  place, about 30 minutes. Stir batter down and place in a well greased
  3 quart ring mold. Cover and ler rise double in a warm place about 30
  minutes.Bake in very hot oven, 450 for 15 minutes or tested done.
  remove from pan and serve slices topped with the warm shrimp or
  chicken sauce. Or fill center of savarin with shrimp or chicken
  mixture if desired. Serves 6 to 8 . Note: you could fill savarin with
  other creamed type of fillings if desired.
  
  For shrimp sauce: melt the margarine in a skillet and saute the green
  pepper till tender. Remove green pepper from pan and add flour and
  seasonings and stir well. Add milk and cream and cook and stir over
  medium heat until sauce is thickened and mixture comes to a boil,
  while stirring constantly,Add the 4 cups of cook shrimp or chicken
  and green pepper. serves 6 to 8 From: Bread-Bakers Archives:
  ftp.best.com/pub/reggie/archives/bread/recipe
  
  




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Recipe ID 33639 (Apr 03, 2005)

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