vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Puree de Champignons
From A guide to modern cookery, 1909
Serves 6
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 365. The excerpt below is the record exactly as published.
PUREE DE CHAMPIGNONS Clean, wash, and dry two lbs. of mushrooms. Quickly peel them, and rub them through a sieve. Put this purée of raw mushrooms into a sautépan with two-thirds pint of reduced Béchamel sauce, and one-sixth pint of cream. Season with salt, white pepper, and nutmeg; reduce over an open fire for a few minutes, and finish, away from the fire, with three oz. of best butter
Cook this with the app: pantry check, scaling, and the assistant.