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 flour and butter, moisten with cream, stir in egg yolks and mushrooms, fold in egg whites, pour into a soufflé case, and bake.

As published

This recipe was extracted from The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 41. The excerpt below is the record exactly as published.

4oz. of butter and no water. Let this stew together gently to draw out the juice well, then toss it briskly over the fire till the moisture is all absorbed j now spread them on sieves to dry, either in the sun, or in a cool oven, till they can be powdered. This powder must be bottled in very clean, dry, and small bottles, well corked down, and then sealed. A tea- spoonful added to any soup or sauce, a minute or two before taking it off the fire, gives a strong rich flavour. They take some time to dry, and may have to be put into the oven two or three times before they are fit to powder, as they must be done very slowly. puree. — Well wash lib. of mushrooms, dry them carefully and mince them, then put them on in a pan with l^oz. of fresh butter, and let it all cook gently at the side of the stove for six to eight minutes j now mix in two tablespoonfuls of freshly made white breadcrumbs, season with salt and coralline pepper, stir in a tablespoonful of good brown sauce, let it just VEGETABLES. SI boil up, then mix in a teaspoonful of finely minced parsley, and serve. This is excellent as a garnish for cutlets. &c.. but a rather more delicate form of puree (delicious as the filling of an omelette, &c.) is made thus : Well wipe ^Ib. of good fresh mushrooms, peel them, and cut off the stalks, and gently tap the top of each mushroom to remove any dust or grit adhering to the gills ; put the stalks and trimmings into a pan with a little salt and freshly ground pepper and just enough water to float them all, bring this all to the boil, simmer for twelve to fifteen minutes, then strain through fine muslin. Now put the trimmed mushrooms into a pan with this ketchup, rather more than half a gill of new milk, with a pinch of salt and a. dust of pepper j bring it all well to the boil, then only let it simmer for fifteen minutes, and lift off the pan, let the mushrooms cool in their own liquor, then lift them out, draining them as you do so hack into the pan, dry them gently, and rub them through a sieve, using ^oz. of fresh butter to help them through Xow strain the mushroom liquor to half a pint of good sauce (brown or white, according to what you want it for), and stir it over the fire till the sauce thickens and coats the spoon ; now stir in the puree and keep the pan containing this in the bain-marie, or in a second larger pot three parts full of boiling water, till wanted for use. This makes delicious little vegetable entremets if served as darioles de champignons n la moelle. i.e., have ready some little batter or pastry cases, fill them with this purtT. and pbice on each a good cube of blanched marrow prepared as for cardes I'l la. moelle, sprinkle with G 82 VEGETABLES. minced parsley and coralline pepper, and serve very hot at once. 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

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