3889 Yorkshire Pudding for Roast Beef

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Sift 500 g (1 lb 2 oz) plain flour, a little salt, pepper and grated nutmeg into a bowl, add 4 eggs and gradually whisk in litres (2⅕ pt or U.S. cups) milk; allow to stand for 1 hour. Pour this mixture into a deep baking pan containing very hot dripping and cook in a hot oven.

If the joint is roasted on the spit, place the pan with the cooked Yorkshire under the joint so that it will become saturated with the fat and juices that drop on to it.

Cut the pudding into triangles or squares and arrange either around the meat or serve on a dish separately.

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