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------------------MAîTRE D'HôTEL BUTTER----------------------- 3 oz Butter Salt Pepper Cayenne 1 tb Lemon juice 1 tb Parsley; finely minced Maître D'Hôtel 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 maître d'hôtel butter on each. Recipe by Jeanne Jardine Recipe FROM: The Best Vegetarian Dishes I Know, 1910 Recipe FROM: MMMMM