Stuffed Pumpkin with Chicken and Mushrooms a la Mathilda
From The Swedish, French, American cook book, 1918
Serves 1
Serve as a centerpiece 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 282. The excerpt below is the record exactly as published.
Stuffed Pumpkin with Chicken and Mushrooms a la Mathilda Citrouille iarcie de Poulet aux Champignons, a la Mathilda Take a small pumpkin and polish it; cut a cover off from the top where the stem is, leaving the stem in the cover (scallop it when cutting it away). Mark it, so that it can be returned to its place. Scoop out the seeds and the inside. Cut the hard part in dices and put in stock and cook until tender. In the meantime, have chicken and mushrooms cooked and cut in dices same size as those of the pumpkin; make a rich sauce; add the pumpkin, mushrooms, and chicken to it (and quenelles of chicken or ham mousse if at hand); fill the pumpkin that has been put in hot water, covered and heated through. (It takes about fifteen to twenty minutes for a small pumpkin to get hot.) Just before serving put the hot cover on that has been tied with a ribbon
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