Mushrooms a la Newbourg
From The Swedish, French, American cook book, 1918
Serves 4
Entree for luncheon or dinner.
Presented as published in 1918. 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 The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 429. The excerpt below is the record exactly as published.
add pepper and salt to taste. Have ready one and a half pounds of mushrooms that have been cooked in one cup water and half cup sherry for fifteen minutes and then chopped very fine; add them slowly to the chicken mousse, flavor with two tablespoons sherry, color with kitchen bouquet. Decorate a ring mould with truffles and cooked white of egg, then fill with the mousse, cook in oven — well covered — from twelve to fifteen minutes, according to size of the mould. Turn out on a platter on a paper napkin and serve with a creamed mushroom sauce (made from the juice the mush¬ rooms have cooked in). Garnish with parsley. Entree for lunch¬ eon, dinner, or supper. Can also be made into timbales. Souffle of Mousse of Mushrooms, a la Maria Mathilda Mousse de Champignons souffles, a la Maria Mathilda Butter and decorate little individual ring moulds with truffles and cooked white of egg, fill with the Mousse of Mushrooms, cook in oven — well covered — about eight minutes. Serve on individual foundations of hominy with a mushroom souffle in the centre of each AMERICAN COOK BOOK 291 ring, and with mushroom sauce in the centre. The mushroom souffle is a mushroom sauce with one white of egg beaten stiff. Mushrooms ( Champignons ) a la Newbourg Take two pounds of mushrooms that have been boiled [see recipe: Boiled Mushrooms], Put one tablespoon butter in a saucepan, add one tablespoon flour, stir until dissolved; add the juice from the mushrooms, three tablespoons sherry, the mushrooms, then yolks of three eggs (mixed with half cup of cream
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