Creamed Mushroom Pie a la Hammond
From The Swedish, French, American cook book, 1918
Serves 6
Entree for lunch, dinner, or supper.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 432. The excerpt below is the record exactly as published.
Creamed Mushroom Pie a la Hammond Pate de Creme de Champignons, a la Hammond Make pie crust by lining a pie plate with nice puff paste; put a buttered paper on the bottom, fill with Boston beans, roll puff paste thin, put a cover on top of the pastry, clip it evenly all around THE SWEDISH, FRENCH, AMERICAN COOK BOOK 293 then egg around; twist a strip of pastry in corkscrew style and fasten it all around on top of the egg; make a rosette of the pastry in the centre. Put in oven and bake until well done and golden brown. When done, remove the cover — carefully, so as not to let it break; put on a pie plate and put into oven to dry; then re¬ move the beans carefully, lift the pie crust on to a platter, and, when ready to fill, heat the crust and cover. Filling. Peel and cook one pound mushrooms in one cup water and half cup sherry. When cooked, put one tablespoon butter in a saucepan, add one and a half tablespoons flour, one cup hot milk, two tablespoons sherry, and half cup of the mushroom juice; when ready to serve add half cup cream
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