Mushrooms (Champignons) a la Parisienne

Ingredients

• two pounds of mushrooms
• two cups water
• three-quarters cup sherry
• one tablespoon butter
• one and a half tablespoons flour
• one cup of the mushroom juice
• half cup boiling milk
• two tablespoons sherry
• half cup of cream

Method

1. 1

   Boil mushrooms in water and sherry with pepper and salt.

2. 2

   Mix boiled chicken diced with mushrooms.

3. 3

   In a pan, melt butter, add flour, then mushroom juice and boiling milk.

4. 4

   Beat well, add sherry, chicken, mushrooms, and cream.

5. 5

   Serve on a platter inside a noodle border.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 430. The excerpt below is the record exactly as published.

ushrooms ( Champignons ) a la Parisienne Boil two pounds of mushrooms in two cups water, three-quarters cup sherry, pepper and salt. When ready, have some boiled chicken and cut in little dices. The chicken is to be boiled in water with carrots, onions, pepper, and salt, until well done. Mix the chicken with the mushrooms. Put a tablespoon butter in a pan, add one and a half tablespoons flour, mix together, add one cup of the mushroom juice, half cup boiling milk; beat well and add two tablespoons sherry, the chicken and the mushrooms, and half cup of cream. Serve on a platter inside a noodle border as an entree for lunch, dinner, or supper. 292 THE SWEDISH, FRENCH, AMERICAN COOK BOOK Mushrooms ( Champignons ) a la Perigord Select nice large mushrooms; peel and wash — leaving the stems on; cook [see recipe: Boiled Mushrooms]. When cold, put on a broiler. Make a Perigord sauce from one tablespoon butter

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