Champignons Moulés aux Crevettes

Mushroom Molds with Shrimp Sauce

Preparation info

  • serve as a first course to


    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


Mushroom Molds

  • Clarified butter
  • 4 large eggs
  • Salt
  • 2 teaspoons cornsta


  1. Bake in individual, straight-sided molds and in a water bath. Give 6 individual (6-ounce) soufflé dishes or timbales a heavy coating of melted, clarified butter. Line bottom of each timbale with a round of waxed paper, letting the paper extend up the sides by 1/16 of an