Mushroom Souffle

Ingredients

• a pint of good mushrooms
• a little salt
• loz. of butter
• and flour
• a gill of good stock
• the yolks of two eggs
• the stiffly whipped whites of four eggs

Method

1. 1

   Slowly draw down mushrooms with salt, strain off liquor, pound and sieve.

2. 2

   Cook butter and flour until smooth, moisten with stock and mushroom liquor, add pounded mushrooms and yolks.

3. 3

   Fold in whipped whites, pour into a buttered mould, steam for 35-40 minutes, and serve with cheese cream.

As published

This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 52. The excerpt below is the record exactly as published.

Mmhroom Souffle. — Draw down very slowly a pint of good mushrooms with a little salt for ten minutes, then strain off' the liquor. Pound and sieve the mushrooms. Cook together till smooth and perfectly blended, loz. each of butter and flour, then moisten it with a gill of good stock and the mushroom liquor ; now add the pounded mushrooms and the yolks of two eggs ; when it is all blended stir in at the last, cpiickly and lightly, the stiffly whipped whites of four eggs

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