Italiandinner
Mushroom Rice
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
Hominy can be used instead of rice.
Presented as published in 1924. 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 Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 99. The excerpt below is the record exactly as published.
six of the best mushrooms and put them on a buttered pan, cover them with the Perigord sauce. Decorate a small strip all around the mushrooms with cream sauce and a dot in the center with the round piece of truffles. The rest of the mush¬ rooms and stems chop very fine. Scald the rice well, put it over a low fire with three cups of the juice that the mushrooms have been MRS. ERICSSON HAMMOND’S COOK BOOK 131 cooked in. Let cook until it has absorbed the water; put a half cup of hot milk in part of it and put the chopped mushrooms in the other half; let both cook slowly for about fifteen minutes. Keep covered. Dish up the rice that has the milk on a pie plate for a foundation, the other part put in small ring forms that have first been well buttered; leave stand until cold. When cold and ready to serve, put the foundation as well as the small rings in hot water in the oven uncovered to get hot for about five minutes. Turn the foundation out on a platter, garnish with chopped parsley. Ar¬ range the little rings of mushroom mousse on top of the founda¬ tion, decorate them with strips of tomato glaze, put through a small paper tube, and in the center of each ring put one of those glazed Perigord mushrooms
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Cook this with the app: pantry check, scaling, and the assistant.