[Cassolettes de Champignons .)
Prepare a mushroom puree as above directed.
Have ready ten small baked tartlet crusts made of
rough puff or puff paste trim-
mings. Fill them with the
prepared puree. Sprinkle over
with grated Parmesan cheese
and a few fried breadcrumbs
or Panurette ; also a few drops of oiled butter✪ Mushroom Cassolettes over
each, and bake in a moderate oven for fifteen
minutes. Dish up, garnish with lemon quarters
and parsley, and send to table.
Spinacb IRamafeins.
( Ramaquins aux Epinards.)
Pick and wash one pound of spinach and cook
it with very little slightly salted water till quite
y6 Casserole Cookery
tender ; then squeeze out the
moisture by draining the
spinach thoroughly. Next rub
it through a fine sieve. Melt
half an ounce of butter in a
stew-pan, add half an ounce of
flour and cook a little, moisten with quarter-gill of
cream and quarter-gill of stock ; boil up and add
the spinach, season to taste with salt, pepper and
nutmeg and cook for ten minutes. Incorporate
two yolks of eggs. Whisk to a stiff froth two
whites of eggs ; add this to the mixture. Three-
parts fill six or eight well buttered china ramakin
cases and bake in a moderately heated oven for
about twenty minutes.
Sptnacb anfc Ibant Souffle.
[Souffles d’Epinards et Jambon.)
Proceed to cook the
spinach as directed in
the foregoing recipe, then
add two ounces of
finely chopped cooked
ham✪ Spinach and Ham Souffle. Fill the mixture
into one or two china
souffle cases (previously buttered), and bake in a
fairly hot oven for about twenty minutes.
delete Kama kins.
[Rcimaquins de C6l6ri.)
Remove the outside leaves of two heads of white
celery, trim and wash it and cut it into small
pieces. Stew the celery till tender in a stew-pan
with enough stock to cover and an ounce of butter.
When thoroughly cooked, rub the celery through
a fine wire sieve. Reduce half a pint of be-
chamel sauce to two-thirds of its quantity, then
put in the celery puree and cook for a few minutes,
season with salt, pepper, and grated nutmeg and
incorporate three yolks of eggs. Lastly add two
well whisked whites of eggs. Fill up a number of
buttered china ramakin cases and bake in a mode-
rate oven for about twenty minutes.
77
Casserole Cookery
Brussels Sprouts Mousses.
[Mousses de Choux de Bruxelles.)
Trim and wash three-quarters of a pound of
Brussels sprouts✪ Brussels Sprouts Mousses and cook them in plenty of fast-
boiling salted water and a very small piece of soda,
till tender. When done pour off the water and
drain the sprouts well. Rub them through a fine
sieve and proceed to cook the pur§e thus obtained
in the same manner as directed for Spinach Rama-
kins. In place of stock, milk may be used. Fill
the mixture into well buttered soufflS or ramakin
cases and bake in a moderate oven for twenty
minutes.
/Ifcousse of Cauliflower.
[Mousse de Chou-fleur.) ✪ Cauliflower Mousse
Page 37 · 7 recipe records on this page
Presented as published in 1908. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
[Cassolettes de Champignons .)
Prepare a mushroom puree as above directed. Have ready ten small baked tartlet crusts made of rough puff or puff paste trimmings. Fill them with the prepared puree. Sprinkle over with grated Parmesan cheese and a few fried breadcrumbs or Panurette ; also a few drops of oiled butter over each, and bake in a moderate oven for fifteen minutes. Dish up, garnish with lemon quarters and parsley, and send to table.
Spinach Ramakins.
( Ramaquins aux Epinards.)
Pick and wash one pound of spinach and cook it with very little slightly salted water till quite
76 Casserole Cookery
tender ; then squeeze out the moisture by draining the spinach thoroughly. Next rub it through a fine sieve. Melt half an ounce of butter in a stew-pan, add half an ounce of flour and cook a little, moisten with quarter-gill of cream and quarter-gill of stock ; boil up and add the spinach, season to taste with salt, pepper and nutmeg and cook for ten minutes. Incorporate two yolks of eggs. Whisk to a stiff froth two whites of eggs ; add this to the mixture. Threeparts fill six or eight well buttered china ramakin cases and bake in a moderately heated oven for about twenty minutes.
Spinach and Ham Souffle.
[Souffles d’Epinards et Jambon.)
Proceed to cook the spinach as directed in the foregoing recipe, then add two ounces of finely chopped cooked ham. Fill the mixture into one or two china souffle cases (previously buttered), and bake in a fairly hot oven for about twenty minutes.
Celery Ramakins.
[Rcimaquins de C6l6ri.)
Remove the outside leaves of two heads of white celery, trim and wash it and cut it into small pieces. Stew the celery till tender in a stew-pan with enough stock to cover and an ounce of butter. When thoroughly cooked, rub the celery through a fine wire sieve. Reduce half a pint of bechamel sauce to two-thirds of its quantity, then put in the celery puree and cook for a few minutes, season with salt, pepper, and grated nutmeg and incorporate three yolks of eggs. Lastly add two well whisked whites of eggs. Fill up a number of buttered china ramakin cases and bake in a moderate oven for about twenty minutes.
Casserole Cookery
Brussels Sprouts Mousses.
[Mousses de Choux de Bruxelles.)
Trim and wash three-quarters of a pound of Brussels sprouts and cook them in plenty of fastboiling salted water and a very small piece of soda, till tender. When done pour off the water and drain the sprouts well. Rub them through a fine sieve and proceed to cook the purée thus obtained in the same manner as directed for Spinach Ramakins. In place of stock, milk may be used. Fill the mixture into well buttered soufflS or ramakin cases and bake in a moderate oven for twenty minutes.
/Ifcousse of Cauliflower.
[Mousse de Chou-fleur.)
Records on this page
Spinach RamakinsMushroom CassolettesSpinach and Ham SouffleCelery RamakinsSpinach SouffleBrussels Sprouts MoussesCauliflower Mousse