Mushroom Soufflé

Ingredients

• loz. of fine flour
• loz. of butter
• rather over a gill of cream or new milk
• four well beaten egg yolks
• five or six large minced mushrooms
• five well beaten egg whites

Method

1. 1

   Melt together flour and butter, moisten with cream or milk until smooth and thick.

2. 2

   Stir in egg yolks and minced mushrooms.

3. 3

   Fold in beaten egg whites, pour into a souffle case, and bake.

As published

This recipe was extracted from The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 42. The excerpt below is the record exactly as published.

Mushroom souffh'. — Melt together loz. each of fine flour and butter, and moisten with rather over a gill of cream or new milk, and when this is perfectly smooth and thick stir in one by one four well beaten egg yolks, and five or six large minced mushrooms. Stir in at the last five well beaten egg whites, and pour the mixture into a papered souffle case and bake. When fresh mushrooms are unobtainable, mince half a tin of champignons, and stir these with a teaspoonful or so of the mushroom powder into the panada, and finish as before. salad. — Wipe and chop the mushrooms into dice, and put them on in a pan with a little good salad oil and two or three slices of peeled lemon, and let this all simmer gently together till the mush- • rooms are cooked, when you set them aside to cool. When perfectly cold lay them in a salad bowl with a little minced parsley and chives (or slialot), pepper and salt, and toss it all together with a French oil and vinegar &dad dressing. scalloped {au gratin). — Wipe, trim, and peel the mushrooms, and place them heads down in a well buttered baking dish, dust them pretty thickly with freshly made and sieved white breadcrumbs, minced parsley and chives, and a little grated Par- mesan cheese (or ham if preferred), sprinkle it well with liquefied butter, and bake for ten to fifteen minutes. stewed. — Melt a good pat of butter in a pan with a little salt and freshly ground black pepper, VEGETABLES. s;j lay in some tliorouglily cleansed button mnshrooms (halving or quartering these if necessary), and toss them over the fire till cooked, which they shonld be in about ten minutes. A very nice dish of this kind may be made with the large flap mushrooms in pi’e- cisely the same way, only let them stew gently for eight to ten minutes instead of tossing them, and serve in the dish they were cooked in, with a dash of lemon juice. Or, peel some large mushrooms, remove most of the inside with a silver spoon, and broil them. When the outside is brown, put them in a stewpan with sufficient second stock to cover them, with a spoonful of sherry and a squeeze of lemon juice, add to this a little roux, or a teaspoonful of flour dissolved with |oz. of butter,

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