YORKSHIRE PUDDING WITH MUSHROOMS AND TOMATOES
Three ounces dry, sifted flour, 3 eggs, rather more than ¹⁄₄ pint milk, baking powder, 2 ozs. butter, 4 mushrooms, 2 tomatoes, maître d’hôtel butter, seasoning.
Method.—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 an hour or two before cooking. Then melt the butter in a Yorkshire pudding tin (ten by six inches), and when it is hot stir a saltspoonful of baking powder into the batter, pour it into the hot tin, and bake in a well-heated oven for from twenty to thirty minutes. While the pudding is being cooked, fry two medium-sized tomatoes cut in half and four fairly large mushrooms (cleansed and peeled); when the pudding is done cut it into eight squares with a sharp knife and arrange them on a very hot flat fireproof dish, place the mushrooms and tomatoes alternately on the pieces, and put a little pat of maître d’hôtel butter on each; it should be prepared thus: Beat three ounces of butter (or two ounces if only for a small dish) until it is soft and creamy; season it with salt, pepper, and cayenne, and add, by degrees, a tablespoonful of lemon-juice; when it is thoroughly worked into the butter sprinkle in a tablespoonful of 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 eight neat little balls; flatten them slightly into a little pat and use as directed.