Batter Savarin
| Yield: | 6 Servings |
| Categories: |
| 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, | |
| DIVIDER | --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 |
| DIVIDER | --or 1 cup canned skim milk | |
| 4 | c | Cooked shrimp; or chicken breast |
| Salt & pepper to taste | ||
| Parsley, garnish as desired |
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