Cook green fresh asparagus in water with some salt and a pinch
of baking soda for about eighteen to twenty minutes; take it up
from the pan; put it on a platter; sprinkle with cold water to keep
the color; cut them in about four inches in length. Put four to
five stalks together; decorate them with three bands of finely cut
Spanish pepper on a bias; put them in the oven to heat with a
little butter on the top and a tight cover for about ten minutes;
also cut thick slices of tomatoes, one for each; sprinkle them with
pepper and salt. Put them in the oven to get hot; make a rich
Hollandaise sauce; when hot place the tomatoes on a platter in
the form of a ring and on top of each arrange the asparagus with
the tips out and the stems in. Fill the center and all around
with the Hollandaise sauce; garnish and sprinkle with parsley in
130 MRS. ERICSSON HAMMOND’S COOK BOOK
the center. This is served as an entree. It also makes a beautiful
dish by serving creamy chicken or sweetbreads in the center.
Mould of Rice a la Carolina
Moules de Riz a la Carolina
Take one cup of rice, two and a half cups of water, one cup of
hot milk, six tablespoons of grated Parmesan cheese, one table¬
spoon of butter, and pepper and salt to taste✪ Mould of Rice a la Carolina.
How to Make It. Put the rice in a saucepan on the stove
with hot water; stir it rapidly all the time until it comes to a boil.
Drain the water, and repeat this in hot water twice more. After
that put the saucepan on the stove with a cup and a half of hot
water; add a teaspoon of salt and leave on a very low fire; cook
about an hour. When the rice commences to get dry, add the cup
of hot milk, also four tablespoons of Parmesan cheese and the
butter. When the rice is well cooked and soft, stir it carefully
with a fork; put it up in a well-buttered fancy mould in the shape
of a pyramid if at hand. Leave stand until it gets cold; when
it is cold dip it in hot water, turn it out on a buttered baking
sheet. Glaze it with a thin brown hot glaze and sprinkle it heavy
with Parmesan cheese. Put it into the oven, time about ten
minutes, until it is hot through; serve in the middle of the
platter with fillets of chicken, squabs, ducks, pheasants, or birds
of any kind. Garnish with water cress and serve with the currant
jelly and Bordelaise sauce. See my large book, How to Make Borde-
laise Sauce.
Mushroom Mousse with Rice a la Gimo
Mousse de Champignons au Riz a la Gimo
For Six Persons
Take one pound of mushrooms, one cup of rice, one cup of milk,
two cups of water, a tablespoon of butter, sherry wine for flavor¬
ing if at hand, some chopped parsley, pepper and salt✪ Mushroom Mousse with Rice a la Gimo, and some
truffles for decoration.
How to Make It. Peel the mushrooms, put them in two cups
of water, pepper and salt, and some sherry wine if at hand. Let
them cook for about fifteen minutes; leave in the juice until cold.
Take six of the best mushrooms and put them on a buttered pan,
cover them with the Perigord sauce. Decorate a small strip
all around the mushrooms with cream sauce and a dot in the
center with the round piece of truffles. The rest of the mush¬
rooms and stems chop very fine. Scald the rice well, put it over
a low fire with three cups of the juice that the mushrooms have been
MRS. ERICSSON HAMMOND’S COOK BOOK 131
✪ Mushroom Rice
Page 99 · 3 recipe records on this page
Presented as published in 1924. 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
Cook green fresh asparagus in water with some salt and a pinch of baking soda for about eighteen to twenty minutes; take it up from the pan; put it on a platter; sprinkle with cold water to keep the color; cut them in about four inches in length. Put four to five stalks together; decorate them with three bands of finely cut Spanish pepper on a bias; put them in the oven to heat with a little butter on the top and a tight cover for about ten minutes; also cut thick slices of tomatoes, one for each; sprinkle them with pepper and salt. Put them in the oven to get hot; make a rich Hollandaise sauce; when hot place the tomatoes on a platter in the form of a ring and on top of each arrange the asparagus with the tips out and the stems in. Fill the center and all around with the Hollandaise sauce; garnish and sprinkle with parsley in
the center. This is served as an entree. It also makes a beautiful dish by serving creamy chicken or sweetbreads in the center.
Mould of Rice a la Carolina
Moules de Riz a la Carolina
Take one cup of rice, two and a half cups of water, one cup of hot milk, six tablespoons of grated Parmesan cheese, one tablespoon of butter, and pepper and salt to taste.
How to Make It. Put the rice in a saucepan on the stove with hot water; stir it rapidly all the time until it comes to a boil. Drain the water, and repeat this in hot water twice more. After that put the saucepan on the stove with a cup and a half of hot water; add a teaspoon of salt and leave on a very low fire; cook about an hour. When the rice commences to get dry, add the cup of hot milk, also four tablespoons of Parmesan cheese and the butter. When the rice is well cooked and soft, stir it carefully with a fork; put it up in a well-buttered fancy mould in the shape of a pyramid if at hand. Leave stand until it gets cold; when it is cold dip it in hot water, turn it out on a buttered baking sheet. Glaze it with a thin brown hot glaze and sprinkle it heavy with Parmesan cheese. Put it into the oven, time about ten minutes, until it is hot through; serve in the middle of the platter with fillets of chicken, squabs, ducks, pheasants, or birds of any kind. Garnish with water cress and serve with the currant jelly and Bordelaise sauce. See my large book, How to Make Bordelaise Sauce.
Mushroom Mousse with Rice a la Gimo
Mousse de Champignons au Riz a la Gimo For Six Persons
Take one pound of mushrooms, one cup of rice, one cup of milk, two cups of water, a tablespoon of butter, sherry wine for flavoring if at hand, some chopped parsley, pepper and salt, and some truffles for decoration.
How to Make It. Peel the mushrooms, put them in two cups of water, pepper and salt, and some sherry wine if at hand. Let them cook for about fifteen minutes; leave in the juice until cold. Take six of the best mushrooms and put them on a buttered pan, cover them with the Perigord sauce. Decorate a small strip all around the mushrooms with cream sauce and a dot in the center with the round piece of truffles. The rest of the mush¬ rooms and stems chop very fine. Scald the rice well, put it over a low fire with three cups of the juice that the mushrooms have been
Records on this page
Mould of Rice a la CarolinaMushroom Mousse with Rice a la GimoMushroom Rice