French
Creamed Mushrooms in Croustades
From The Swedish, French, American cook book, 1918
Serves 4
Entree for luncheon or dinner.
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 431. The excerpt below is the record exactly as published.
Creamed Mushrooms in Croustades Croustade de Champignons a la Creme Take two pounds of mushrooms (if large, cut in four; if small, cut in halves). Cook with two cups water, half cup sherry, pepper and salt. Put one tablespoon butter in a pan, add one heaping tablespoon flour; mix well, then add one cup of the mushroom juice and half cup of boiling milk; add the mushrooms, flavor with sherry, pepper and salt to taste. Then add half cup rich cream
Cook this with the app: pantry check, scaling, and the assistant.