Souffle de Champignon en Tartelette

Ingredients

• a pint of mushroom puree
• 3 egg yolks
• 6 egg whites

Method

1. 1

   Incorporate egg yolks with mushroom puree, whip egg whites to froth, and blend gently.

2. 2

   Fill baked tartelette crusts and bake in a moderate oven for 8-10 minutes.

As published

This recipe was extracted from "Dainty dishes" (1903) by Adolphe Meyer, page 28. The excerpt below is the record exactly as published.

6 egg whites to a stiff froth and blend with the spinach preparation. Fill into entree cases and bake in a mild oven for 12 to 15 minutes. Petits Souffles aux Epinards et Jambon — Small Spinach and Ham Souffles. Proceed as in the foregoing receipt, adding some finely chopped ham. Petits Souffles de Celeri — Small Celery Souffles. Cut up (fine) some outside stalks of celery and put to stew with a piece of butter and some white stock. When cooked rub through a fine sieve. To I pint of this puree of celery add i pint of Be- chamel and reduce to good consistency, bind with 4 egg yolks and finish as explained for Small Spinach SouMSs. Mousse de Chouxfleur a la du Barry — Mousse of Cauliflower, du Barry Style. Cook a head of cauliflower (weighing about I 72 pound) in salted water and allow to get cpid; ^then jprftss in a n^pkui .(to fr^e ^firpm ,wnt^r), an^ rub througb a .hair .sieve. Reduce to good consistency 3 gills of Bechamel sauce and add the puree of cauliflower and 2 ounces of butter; season to taste with salt and nutmeg, and re- move from the fire. After 10 minutes, add 4 egg yolks and the whites whipped to a stiff froth. pill some small entree caksos tbreerfourths of their •height and cook in a mild oven from S to 10 minutes. Souffle de Champignon en Tartelette — Mush- room Souffle in Tartelettes. Incorporate 3 ^gg yolks with a pint of mushroom (puree

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