Croustade of Mushroom
From Louis' every woman's cook book, 1910
Presented as published in 1910. 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 Louis' every woman's cook book (1910) by Louis Muckensturm, page 12. The excerpt below is the record exactly as published.
CROUSTADE OF MUSHROOM ^ Butter six tin tartelette moulds, measuring about two and one-half inches in diameter. Line them with puff- paste, and fill with cracker crumbs. Bake until crisp. Remove the crumbs, and dry the tartelette shells in the oven for a few minutes. Prepare also six covers made of puff-paste, and bake separately. Boil one-quarter of a pound of mushrooms, cut in pieces, in two-thirds of a cup of cream
Cook this with the app: pantry check, scaling, and the assistant.