Mousse of Mushrooms a la Ericsson Hammond

Ingredients

• Breast of one chicken
• whites of two eggs
• one and a half cups cream and milk
• one and a half pounds of mushrooms
• two tablespoons sherry
• add pepper and salt to taste

Method

1. 1

   Put chicken and egg whites through a machine and press through a fine sieve.

2. 2

   Stir in cream and milk, add pepper and salt.

3. 3

   Add cooked and chopped mushrooms, flavor with sherry, color with kitchen bouquet.

4. 4

   Decorate a ring mould with truffles and cooked egg white, fill with mousse, cook in oven for twelve to fifteen minutes.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 429. The excerpt below is the record exactly as published.

Mousse of Mushrooms a la Ericsson Hammond Mousse de Champignons a la Ericsson Hammond Breast of one chicken, whites of two eggs. Put through the machine about six times and then press through a fine sieve, put in a saucepan on ice and stir, add one and a half cups cream and milk (mixed). When half of this cream and milk is added, add pepper and salt to taste. Have ready one and a half pounds of mushrooms that have been cooked in one cup water and half cup sherry for fifteen minutes and then chopped very fine; add them slowly to the chicken mousse, flavor with two tablespoons sherry

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