Yield: 6 Servings
|2 packs||Dry yeast|
|½ cup||Hot water; from tap|
|4||Eggs; at room temperature, slightly beaten|
|⅓ cup||Green pepper; chopped|
|½ teaspoon||Dry mustard|
|½ teaspoon||Worcestershire sauce|
|¼ teaspoon||Celery salt|
|1 cup||Light cream or 1 cup canned skim milk|
|4 cups||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 Recipe By : ElMolino Mills, Best Recipes