|
Classic
Cook Books
< last page | next page >
page 68
Salt and pepper,
1/2 teaspoon of minced onion,
1 dessertspoon of parsley, chopped very fine.
Mix these ingredients together. To mould nicely it must be very stiff. Grease
the mould, thoroughly lining it with the cream, leaving a space in the centre,
and after putting in the mushrooms and white sauce--for which a recipe is
given--steam 1 1/2 hours.
Dissolve a tablespoon of gelatine in a very little hot water, and put a
teaspoonful of it in the créme and the rest in the white sauce.
Of course it must be put in before it is put in the mould.
The following is to put in the space inside the crême in the centre of the
mould:
1 tablespoon of butter,
1 tablespoon of flour,
1/2 pint of milk,
The remainder of the dissolved gelatine.
Stir while cooking, and add 1/2 of a can of chopped mushrooms.
Serve with white sauce for Créme de Volaille.
< last page | next page >
Classic
Cook Books
|
