Mushroom Salad a la Ericsson Hammond

Ingredients

• one pound nice white mushrooms
• one cup water
• three tablespoons sherry
• some asparagus tips
• the breast from a chicken that has been cooked
• three tablespoons rich cold aurorian sauce
• thin slices of hard-boiled egg
• a strip of Spanish pepper

Method

1. 1

   Peel mushrooms and simmer with water, sherry, pepper, and salt for ten minutes.

2. 2

   Cut mushrooms, asparagus, and chicken in julienne style.

3. 3

   Mix with aurorian sauce.

4. 4

   Dress a salad bowl with lettuce, place salad in the center, pour sauce over, and decorate with egg slices, truffle, and Spanish pepper.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 448. The excerpt below is the record exactly as published.

Mushroom Salad a la Ericsson Hammond Salade de Champignons, a la Ericsson Hammond Peel one pound nice white mushrooms and put on stove with one cup water, three tablespoons sherry, pepper and salt; let sim¬ mer for ten minutes — leave in the juice until cold. When cold, take out and cut in julienne style quite fine; then cut some aspara¬ gus tips the same way as the mushrooms. Take the breast from a chicken (that has been cooked, well seasoned, and left in the juice until cold) and cut it the same way as the asparagus and the mushrooms — measure it by the cup. To each cup mix with three tablespoons rich cold aurorian sauce. Dress a salad bowl with nice crisp lettuce leaves around; put the salad in the centre, in pyramid style; pour thick aurorian sauce over, on the top, put with the heart of the lettuce, and around thin slices of hard-boiled egg, a diamond of truffle in the centre, and a strip of Spanish pepper

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