Fricassee (FRIHK-uh-see): A dish of meat (most often chicken) that is sauteed in butter. Then used in stews with chunks of vegetables. The results are a thick, chunky, hearty tasting stew. Often wine is used to deglaze the pot after the meat has been sauteed.
Yorkshire Pudding: Make no mistake, this is NOT pudding. But according to the British, it's just as loved. No good Brit would consider Roast Beef with out it. The name comes from the Yorkshire region of England.
It is a souffle/ popover type bread that is made from eggs, flour, milk & meat drippings. Then cooked in either a popover pan, a small baking dish or even in the roast pot.
I had the opportunity to serve this at a catering I did a few years ago. I had NO idea what in the world it was. I looked for a recipe and made some in advance. They were "perfect" according to the clients. Here's my recipe.
Save leftover beef drippings from your roast- at least 1/2 or more cups.
1 cup of flour
1 tsp. of salt
1 cup of milk
2 eggs, beaten
a dash of black pepper
1/2 cup of drippings (melted butter will work in place of drippings)
Heat oven to 425 degrees. Sift salt & flour. Beat eggs with milk and add black pepper. Mix with flour until smooth. Set aside to rest.
Pour a little of the drippings into each muffin well. Place in warmed oven for about 10-15 minutes. Remove and quickly pour the mixture 1/2 the way up into each well. Place in the preheated oven and cook for 20 minutes. DO NOT OPEN THE DOOR DURING THIS TIME. Reduce heat to 375 and continue baking for 15 minutes or until golden & puffed.
Let cool and remove from pans. The puddings will deflate after baking- this is normal. ENJOY!!