1. Forum
  2. FidoNet
  3. COOKING

  • Yorkshire Pudding With Mushrooms & Tomatoes

    From Ben Collver@1:105/500 to All on Wednesday, May 13, 2026 07:16:10
    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: <https://www.gutenberg.org/ebooks/70164/>

    MMMMM
    --- SBBSecho 3.37-Win32
    * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)