BBS:      TELESC.NET.BR
Assunto:  Yorkshire Pudding With Mushrooms & Tomatoes
De:       Ben Collver
Data:     Wed, 13 May 2026 07:16:10 -0700
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Yorkshire Pudding With Mushrooms & Tomatoes
 Categories: British, Vegetarian
      Yield: 8 Servings
 
      3 oz Flour; sifted
      3    Eggs
    1/2 c  Milk; generous
    1/4 ts Baking powder
      2 oz Butter
      4 lg Mushrooms; cleaned, peeled
      2 md Tomatoes; cut in half
           Seasoning
           Salt
           Black pepper; freshly ground
MMMMM------------------MAiTRE D'HoTEL BUTTER-----------------------
      3 oz Butter
           Salt
           Pepper
           Cayenne
      1 tb Lemon juice
      1 tb Parsley; finely minced
 
  Maitre D'Hotel Butter:
  
  Beat 3 oz butter until it is soft and creamy; season it with salt,
  pepper, and cayenne, and add, by degrees, 1 tb lemon juice; when it
  is thoroughly worked into the butter sprinkle in 1 tb finely-minced
  parsley and put into a cool place until it is firm. Then take a small
  portion of the butter at a time, and roll it into 8 neat little
  balls; flatten them slightly into a little pat and use as directed.
  
  Yorkshire Pudding:
  
  Put the flour into a basin, add a little salt and some freshly-ground
  black pepper, and make a hollow in the middle; whisk the eggs well
  and mix the milk with them, then pour by degrees into the flour,
  mixing it with a wooden spoon; when a perfectly smooth batter is
  formed cover the basin with a cloth and let it stand for 1 to 2 hours
  before cooking. Then melt the butter in a 10x6" Yorkshire pudding
  tin, and when it is hot stir 1/4 ts baking powder into the batter,
  pour it into the hot tin, and bake in a well-heated oven for 20 to 30
  minutes. While the pudding is being cooked, fry two medium-sized
  tomatoes cut in half and 4 fairly large mushrooms, cleansed & peeled;
  when the pudding is done cut it into 8 squares with a sharp knife and
  arrange them on a very hot flat fire-proof dish, place the mushrooms
  and tomatoes alternately on the pieces, and put a little pat of
  maitre d'hotel butter on each.
  
  Recipe by Jeanne Jardine
  
  Recipe FROM: The Best Vegetarian Dishes I Know, 1910
  
  Recipe FROM: 
 
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