Subject: Toad-in-the-Hole
From: Unicorn (unicorn@indenial.com)
Date: Sat Apr 15 2000 - 08:33:27 EDT
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F O O D F U N N Y
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Reader "Sweetbyte" is checking to see if the ol' World Wide Recipes
Groan-O-Meter is still working.
A rare delicacy is Sauteed Sloth a la Dortmunder. Using the middle
toe of the great Australian three-toed sloth which is the only
edible part of that large furry indolent creature, the careful chef
debones it, pounds it as with veal, and sautes it briefly over a
hot flame with shallots, carrot circles, and just a touch of
Tabasco. Prepared in this fashion, sloth is an excellent main
course, not unlike alligator in texture and taste.
Many people are under the false impression that sloth does not make
a good meal, but this is because they've eaten it improperly
prepared. It can only be sauteed, a la Dortmunder, a fact
ill-appreciated in culinary circles. Too many cooks broil the sloth
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T O D A Y ' S R E C I P E
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Many people have written to say that they call "Toad-in-the-Hole" the
recipe I call "Eggs in a Hat" which is posted on the web site
( http://wwrecipes.com/recipes.htm#Saturday ). Actually, the real
Toad-in-the-Hole is a classic British dish consisting of a Yorkshire
pudding batter with pre-cooked sausages in it, like so:
Toad-in-the-Hole
2 Tbs (30 ml) butter or margarine
1 lb (450 g) small link pork sausages
1 cup (250 ml) all-purpose flour
1 egg
1 cup (250 ml) milk
Place the butter and sausages in a 12-inch (30 cm) roasting pan or
cast-iron skillet and bake in a preheated 400F (200C) oven for 15
minutes. Meanwhile, sift the flour into a bowl and beat in the egg.
Add half the milk slowly, beating until the batter is smooth, then add
the remaining half of the milk and beat until very smooth. Pour the
batter into the pan with the sausages and bake 20 minutes. Reduce the
oven to 350F (180C) and bake an additional 10 to 15 minutes, until the
batter rises up the sides of the pan and turns golden brown. Serves 4
to 6.
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