Creamed Mushrooms a la Fanchonette

Ingredients

• one cup water
• half cup sherry
• one tablespoon butter
• one and a half tablespoons flour
• one cup hot milk
• two tablespoons sherry
• half cup cream

Method

1. 1

   Cook mushrooms in water and sherry.

2. 2

   In a saucepan, melt butter, add flour, hot milk, sherry, and mushroom juice.

3. 3

   When ready to serve, add cream.

4. 4

   Serve hot on a doily.

Nutrition per serving

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.

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. Serve very hot on a paper doily on a platter as an entree for lunch, dinner, or supper. Creamed Mushrooms a la Fanchonette Creme de Champignons a la Fanchonette Make little pastry baskets from puff paste; roll puff paste out very thin; fill little fluted cake tins with the pastry — rolling it very even around the edges. Put a little piece of buttered paper in each basket and fill with beans, and bake. In the meantime, make some little handles of cut strips (say six inches long and half inch wide) of the pastry; twist in a corkscrew style and put it in a narrow horseshoe shape on a baking pan and bake until golden brown. When ready to serve, fill with the same filling as in recipe: Creamed Mushroom Pie. Stick a handle in each and serve very hot in a ring style, on a platter. Creamed Mushroom in Patties Petits Pates de Champignons a la Creme Make petits [see recipe: How to Make Petits]; fill [see recipe: Creamed Mushrooms a la Fanchonette]. Put the cover on and serve very hot on a paper doily as entree. Fried Mushrooms on Toast ( Champignons frits sur Roties ) Wash and peel mushrooms. Put part of the stems and peelings in water with sherry, pepper, and salt, and let stew for about twenty-five minutes. Put one and a half pounds mushrooms in a frying pan with two heaping tablespoons butter; fry until well done — about fifteen minutes — then add a pinch of flour; shake the pan until the butter, flour, and mushrooms are well mixed; then add half cup of the juice from the stems and peelings and let simmer for a few minutes with two tablespoons sherry

Cook this with the app: pantry check, scaling, and the assistant.