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Mushroom Mousse with Rice a la Gimo / Mousse de Champignons au Riz a la Gimo

Serves 4
📖 From Mrs. Ericsson Hammond's salad appetizer cook book ... A carefully composed supplement book containing illustrations, menus, excellent recipes of appetizers, salads, and a variety of different ... (1924)

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Ingredients

  • • None Take one pound of mushrooms, one cup of rice, one cup of milk,
  • • None two cups of water, a tablespoon of butter, sherry wine for flavor¬
  • • None ing if at hand, some chopped parsley, pepper and salt, and some
  • • None truffles for decoration.

Instructions

Step 1. of water, pepper and salt, and some sherry wine if at hand. Let

Step 2. them cook for about fifteen minutes; leave in the juice until cold.

Step 3. Take six of the best mushrooms and put them on a buttered pan, cover them with the Perigord sauce. Decorate a small strip

Step 4. all around the mushrooms with cream sauce and a dot in the

Step 5. center with the round piece of truffles. The rest of the mush¬

Step 6. rooms and stems chop very fine. Scald the rice well, put it over

Step 7. a low fire with three cups of the juice that the mushrooms have been M RS. E RI CS SO N H AM MO ND’S C OO K B OO K 131

Step 8. cooked in. Let cook until it has absorbed the water; put a half

Step 9. cup of hot milk in part of it and put the chopped mushrooms in the

Step 10. other half; let both cook slowly for about fifteen minutes. Keep covered. Dish up the rice that has the milk on a pie plate for a

Step 11. foundation, the other part put in small ring forms that have first

Step 12. been well buttered; leave stand until cold. When cold and ready

Step 13. to serve, put the foundation as well as the small rings in hot water

Step 14. in the oven uncovered to get hot for about five minutes. Turn the

Step 15. foundation out on a platter, garnish with chopped parsley. Ar¬

Step 16. range the little rings of mushroom mousse on top of the founda¬

Step 17. tion, decorate them with strips of tomato glaze, put through a small

Step 18. paper tube, and in the center of each ring put one of those glazed

Step 19. Perigord mushrooms that have first been put in the oven for

Step 20. about four minutes to get hot, and in the center of this serve a