Seafood Salad In A Puff Bowl
|Water||1⁄2 Cup (8 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
Heat oven to 400Â°.
Grease 9 inch glass pie pan.
Heat water and butter until mixture boils vigorously.
Stir in flour and salt Beat over low heat until mixture leaves side of pan and forms a ball, about 1 minute.
Remove from heat; cool slightly, about 10 minutes.
Beat in eggs; beat until smooth and glossy.
Spread batter evenly just to side of pan.
Bake 45 to 55 minutes.
Cool at room temperature.
(To serve immediately, see below.) Remove from pan.
Wrap, label and freeze.
15 minutes before serving, heat oven to 400Â°.
Have ready: Seafood Salad (below); 2 hard cooked eggs, sliced; watercress.
Remove puff bowl from freezer and unwrap; place on ungreased baking sheet.
Heat in oven about 10 minutes.
Fill with Seafood Salad.
Garnish with egg slices and watercress.