Turkey Pie with Mushrooms a la Ericsson Hammond

Ingredients

• pie crust by lining a pie plate with puff paste
• one cup of mushrooms
• one tablespoon butter
• two heaping tablespoons flour
• one cup of turkey stock
• half cup hot milk
• two tablespoons sherry
• pepper
• salt
• half cup rich cream

Method

1. 1

   Make pie crust, fill with beans and bake.

2. 2

   For filling, heat diced turkey, make a sauce with butter, flour, stock, milk, sherry, pepper, and salt.

3. 3

   Add mushrooms and cream, fill pie and cover.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 313. The excerpt below is the record exactly as published.

one tablespoon butter, one heaping tablespoon flour; stir in a saucepan over the fire until it is well dissolved; add one cup milk, two tablespoons sherry, pepper and salt to taste; then add the turkey; let it come to a boil and, just before serving, add half cup rich cream. Creamed Turkey in Croustades, a la Thyra Dindon a la Creme en Croustades, a la Thyra [Croustades are also called Swedish Timbales and fountain cups.] Made with two yolks and one white of egg, four tablespoons water, four tablespoons milk, four tablespoons flour, two tablespoons cream, some salt. Stir eggs and water together, add the flour, work to a smooth batter; then add the milk, then the cream and salt. Have the croustade iron hot in the fat on the stove, wipe the iron dry, dip in the batter (be careful it does not go over the top of the iron), dip twice, then dip in the boiling hot fat and cook until golden brown. Then take the croustades off the iron, turning it bottom up as it otherwise might get soggy from the fat at the bottom; leave dry until ready to serve, then heat. Fill [see recipe: Creamed Turkey en Paniers a la Fanchonette]. Creamed Turkey in Patties, a la Irene Petit Pate de Dindon a la Creme, a la Irene Roll puff paste about half inch thick, cut with the patty cutter the size that is wanted; take one smaller cutter and press down in the centre so as not to cut it through. This will form a cover when the patty is baked. Bake in a medium oven not too hot. When done, remove the cover and scoop out the patties, leaving them in the pan until ready to use. When ready to use put in the oven to heat, then fill [see recipe: Baskets of Creamed Turkey a la Fanchonette]. Turkey Pie with Mushrooms, a la Ericsson Hammond Pate de Dindon aux Champignons, a la Ericsson Hammond Make pie crust by lining a pie plate with puff paste; put a buttered paper on the bottom, fill with Boston beans; roll puff paste very thin; put a cover on top of the pastry, clip it evenly all around, then egg around. Twist a strip of pastry in a corkscrew style, fasten it all around on top of the egg; make a rosette of the pastry in the centre; put in the oven and bake until well done and THE SWEDISH, FRENCH, AMERICAN COOK BOOK 213 golden brown. When done, remove the cover carefully so as not to let it break, put on a plate and put into the oven to dry; then remove the beans carefully, lift the pie crust on a platter, and when ready to fill, heat the crust and cover. Filling. Cut in nice dices the breast of a turkey that has been boiled in water, onions, pepper, salt, and carrots and left in the stock until cold. To two cups of dices of turkey take one cup of mush¬ rooms that have been boiled for fifteen minutes in water, sherry, pepper, and salt, also cut in dices. Make a rich sauce with one tablespoon butter, two heaping tablespoons flour, one cup of turkey stock, half cup hot milk, two tablespoons sherry, pepper and salt to taste. Add mushrooms and turkey that has been heated. Just before serving, add half cup rich cream. Fill and cover. Serve on a hot platter as an entree for luncheon or dinner. Turkey and Mushrooms in Vol-au-vent a la Parisienne Vol-au-vent de Dindon aux Champignons, a la Parisienne Make vol-au-vent cases and when hot, fill [see recipe: Turkey Pie with Mushrooms a la Ericsson Hammond]. Turkey ( Dindon ) a la Russe When cooked turkey is at hand from the meal before, put in a pot with water, sherry, pepper, salt

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