Spaghetti Baskets with Veal and Mushrooms

Ingredients

• spaghetti
• fillet of cooked veal
• cooked mushrooms
• one tablespoon butter
• two tablespoons flour
• half cup chicken broth
• half cup mushroom juice
• one cup boiling milk
• half cup rich cream

Method

1. 1

   Cook spaghetti, shape into baskets with turnips and toothpicks.

2. 2

   Fill with veal and mushroom filling made with a sauce of butter, flour, broth, mushroom juice, and milk.

3. 3

   Add cream and serve.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 214. The excerpt below is the record exactly as published.

Spaghetti Baskets with Veal and Mushrooms Veau aux Champignons, en Corbeilles de Spaghetti Cook spaghetti in water and some salt — soft, but not too well done, and so as not to break them. Cut round slices of raw turnips with the fluted biscuit cutter; stick toothpicks all around near the edge — an odd number from fifteen to seventeen, according to the size of the turnip; thread the spaghetti in and out in a basket style until the toothpicks are all covered. Put a spaghetti all around the top of the toothpicks to cover them and then put in a pan of boiling water; cover with another pan tightly, and put on top of stove; let simmer for about fifteen minutes until ready to serve, then fill with the veal champignon filling. Filling. Cut a fillet of cooked veal and the same amount of cooked mushrooms in small dices; put on a plate and cover, then put in oven to get hot. Make a sauce from one tablespoon butter, two tablespoons flour, half cup chicken broth, half cup mushroom juice, and one cup boiling milk. Beat the sauce until nice and smooth; flavor with sherry, pepper, and salt. Add the veal and mushrooms to the sauce, then add half cup rich cream

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