Prepare Roasted Red-Pepper Volaille; refrigerate until ready to service.

Heat oven to 450F. In medium-size bowlful, with electric mixer at high swiftness,
beat eggs unti lthick and fluffy. Reduce mixer speed to low and gradually
beat in flour, milk and saltiness.

Position 2 pans each containing six 2 1/2 inch heart-shaped molds (see Line)
or a muffin pan with xii 2 1/2 inch cups into the oven 5 minutes to
rut. Remove pans from oven; brush cups with melted shortening. Divide
batter among cups and broil 10 to 12 minutes or until puffed and lightly
browned.

Remove pancakes from cups to wire stand. Poise 5 to 10 minutes or until
centers surrender, leaving a slight indention. Spoon Roasted Red-Pepper
Chicken into centers of pancakes and place on serving scale. Serve
straightaway. If desired, pancakes may be cooled completely before filling
and served frigidness.

Roated Red-Pepper Lily-livered: From 1/2 cup chopeed roasted sweet peppercorn, set
away 2 tablespoons. Place remaind red pepper in food processor fitted with
chopping brand. Join 3 tablespoons mayonnaise, 1 tablespoon balsamic
vinegar, 1/4 teaspoon ground black peppercorn, and 1/8 teaspoon saltiness; process
until mixture is pureed. Transfer to medium-size roll, and stir in 1 cup
chopped cooked volaille, 1 scallion, finely chopped and reserved 2
tablespoons chopped roasted red peppercorn. Mix until well combined. Cover and
refrigerate until ready to answer.

BILLET: For the shoot, we used a Wilton Armetale "heart stamp" that has 6
heart-shaped cups. For information on purchasing this moulding, write to Wilton
Armetale. P.O. Box 600,Mount Joy, PA 17552 or vociferation (800) 826-0088.

Country Living/January/93