Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        For Yorkshire pudding batter
  1                Cup  plus 2 tablespoons milk
  2              Large  eggs
  1              Large  egg yolk
  1                Cup  all-purpose flour
  1           Teaspoon  salt
                        freshly ground black pepper to taste
     3/4           Cup  vegetable oil
     3/4           Cup  sour cream
  1         Tablespoon  plus 1 teaspoon drained bottled
                        horseradish
  1           Teaspoon  chopped fresh flat-leafed parsley (wash
                        and dry before
                        chopping)
     1/2         Pound  cooked rare roast beef -- slices 3/8 inch
  1              thick  and slices cut
                        into 1-inch pieces
                        Garnish: 36 small fresh flat-leafed
                        parsley leaves

Preparation:

Make batter: In a blender blend batter ingredients until smooth and transfer to a bowl. Let batter stand, covered, 1 hour. Preheat oven to 425°F. Put 2 mini-muffin pans on 1 baking sheet and put remaining pan on another baking sheet. Spoon 1 teaspoon oil into each cup/ Put first baking sheet in middle of oven 3 minutes to heat oil in cups. Working quickly, pour 2 teaspoons batter into hot oil in each cup and bake in middle of oven 18 minutes, or until pudding shells are golden and puffed. Remove shells from cups with tongs and cool on racks. Repeat procedure with other baking sheet. Shells may be made 3 days ahead and chilled, covered, or 1 month ahead and frozen in airtight containers. Bring shells to room temperature and recrisp in a 300°F. oven 10 minutes. In a small bowl stir together sour cream, horseradish, and parsley and transfer to a small pastry bag fitted with 1/8-inch plain tip. Fold a few beef slices into each shell and pipe 1 teaspoon horseradish cream onto each pudding. Garnish puddings with parsley. For this recipe you will need three mini-muffin pans, each containing twelve 1 3/4- by 1-inch cups. Makes 36 hors d'oeuvre

Nutritional Information:

2460 Calories (kcal); 215g Total Fat; (78% calories from fat); 32g Protein; 104g Carbohydrate; 663mg Cholesterol; 2344mg Sodium