Souffle of Mousse of Mushrooms, a la Maria Mathilda
From The Swedish, French, American cook book, 1918
Serves 4
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.
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
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