Mushroom Soufflé

The "Queen" Cookery Books. No.9. Sala... · S. Beaty-Pownall · 1905
Source
The "Queen" Cookery Books. No.9. Salads, Sandwiches, and Savories.
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (11)
Instructions (5)
  1. Draw down very slowly a pint of good mushrooms with a little salt for ten minutes, then strain off the liquor.
  2. Pound and sieve the mushrooms.
  3. Cook together till smooth and perfectly blended, 1oz. each of butter and flour, then moisten it with a gill of good stock and the mushroom liquor; now add the pounded mushrooms and the yolks of two eggs.
  4. When it is all blended stir in at the last, quickly and lightly, the stiffly whipped whites of four eggs.
  5. Pour it into a well-buttered mould, steam it for thirty-five to forty minutes, according to the size of the mould, and turn it out carefully, masking it with a delicately made cheese.
Original Text · last edited 4 days ago
Mushroom Soufflé.—Draw down very slowly a pint of good mushrooms with a little salt for ten minutes, then strain off the liquor. Pound and sieve the mushrooms. Cook together till smooth and perfectly blended, 1oz. each of butter and flour, then moisten it with a gill of good stock and the mushroom liquor; now add the pounded mushrooms and the yolks of two eggs; when it is all blended stir in at the last, quickly and lightly, the stiffly whipped whites of four eggs, pour it into a well-buttered mould, steam it for thirty-five to forty minutes, according to the size of the mould, and turn it out carefully, masking it with a delicately made cheese
Notes
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