The Swedish, French, American cook book

Butter and decorate little individual ring moulds with truffles and cooked white of egg, fill with the Mousse of Mushrooms, cook in oven — well covered — about eight minutes. Serve on individual foundations of hominy with a mushroom souffle in the centre of each ring, and with mushroom sauce in the centre. The mushroom souffle is a mushroom sauce with one white of egg beaten stiff. Mushrooms ( Champignons ) a la Newbourg Take two pounds of mushrooms that have been boiled [see recipe: Boiled Mushrooms], Put one tablespoon butter in a saucepan, add one tablespoon flour, stir until dissolved; add the juice from the mushrooms, three tablespoons sherry, the mushrooms, then yolks of three eggs (mixed with half cup of cream); shake the pan until the cream and egg mixture is thickened in the sauce — another piece of butter can be added; add pepper and salt to taste. Pour on top of round pieces of buttered toast on a platter that has a border of fried bread rings all around. Entree for luncheon or dinner. Mushrooms ( Champignons ) a l’Americaine Wash a small cup of rice well in several waters; put on stove with two cups water and a little salt; let simmer from twenty to twenty-five minutes. Then add one cup of hot milk, let it cook for another ten to fifteen minutes, then add some butter and salt to taste. When the rice is cooked and creamy, butter some tim¬ bale cups; line each cup with the rice, put in the centre of each cup mushrooms that have been cooked [see recipe: Boiled Mush¬ rooms]; cut in very small dices and flavor with some thick sauce made from the mushroom juice. Fill the cups, put a little rice on the top and leave to get cold. When cold, dip the cups in hot water, turn out, cover with a thick Perigord sauce made from the mushroom juice. Put in oven for about four to five minutes — uncovered — to get hot through. Dish up nicely on a hot platter with a rich cream sauce that has some cut-up mushrooms in it, flavored with sherry. Mushrooms ( Champignons ) a la Parisienne Boil two pounds of mushrooms in two cups water, three-quarters cup sherry, pepper and salt. When ready, have some boiled chicken and cut in little dices. The chicken is to be boiled in water with carrots, onions, pepper, and salt, until well done. Mix the chicken with the mushrooms. Put a tablespoon butter in a pan, add one and a half tablespoons flour, mix together, add one cup of the mushroom juice, half cup boiling milk; beat well and add two tablespoons sherry, the chicken and the mushrooms, and half cup of cream. Serve on a platter inside a noodle border as an entree for lunch, dinner, or supper. Mushrooms ( Champignons ) a la Perigord