Mushroom Cream

Ingredients

• half an ounce of butter
• the same of flour
• a quarter of an ounce of gelatine
• half a gill of whipped cream

Method

1. 1

   Boil the mushrooms with pepper for ten minutes.

2. 2

   Strain, wipe out the pan, mix butter and flour, add strained milk and cut-up mushrooms.

3. 3

   Boil again, simmer, add gelatine, and stir.

4. 4

   When mushrooms are soft, strain through a sieve.

5. 5

   Add whipped cream, mix well, pour into small darioles, and set over ice.

6. 6

   Serve garnished with watercress.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 360. The excerpt below is the record exactly as published.

half an ounce of butter and the same of flour, mix, add the strained milk, and the cut-up mushrooms. Boil up again, and simmer, adding a quarter of an ounce of gelatine, and stirring carefully. When the mushrooms are quite soft, empty the contents of the pan upon a hair sieve, and pass all through it. 520 COLD SAVOURIES Add half a gill of whipped cream

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