Mushrooms in Vol-au-vents, a la Chantilly
From The Swedish, French, American cook book, 1918
Serves 6
Entree for lunch, dinner, or supper.
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 432. The excerpt below is the record exactly as published.
Mushrooms in Vol-au-vents, a la Chantilly Champignons en Vol-au-vent, a la Chantilly Make vol-au-vent cases [see recipe: How to Make Vol-au-vent Cases]. Peel and cook one pound mushrooms in one cup water and half cup sherry. When cooked, put one tablespoon butter in a saucepan, add one and a half tablespoons flour, one cup hot milk, two tablespoons sherry, and half cup of the mushroom juice; when ready to serve add half cup cream
Cook this with the app: pantry check, scaling, and the assistant.