Stuffed Mushrooms with Chicken Mousse
From The Swedish, French, American cook book, 1918
Serves 2
Entree for luncheon or dinner.
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 431. The excerpt below is the record exactly as published.
Stuffed Mushrooms with Chicken Mousse Champignons farcis de Mousse de Poulet Select large, even-sized mushrooms — two for each portion. Peel, wash, cook, and [see recipe: Boiled Mushrooms] leave in the juice until cold. In the meantime, make a rich chicken mousse. Put large mushrooms (one for each person) on a buttered pan, put a large tablespoon of mousse on the top of each, and on top of that put another mushroom — stem upward. Put the chicken mousse in a paper tube, decorate circles around the mushroom on the top and around the stem, put a little speck of truffle
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