Champignons Moulés aux Crevettes

Name: Champignons Moulés aux Crevettes (Mushroom Molds with Shrimp Sauce)
Yield: serve as a first course to 6, or make 4 larger molds and serve as a main dish
Cuisine: French
Ingredients: 3 tablespoons flour; Chunk butter; 2 teaspoons cornstarch; ½ cup whipping cream; 4 large eggs; Salt; Dash nutmeg; 2 cups minced mushrooms (about ½ pound); 1 cup chicken stock; ½ teaspoon paprika; 1 tablespoon minced parsley; Clarified butter; 2 cups raw shrimp, cut-up; 3 tablespoons Calvados; 1 tablespoon minced shallots; ¼ cup Madeira; Minced parsley; 2 cups light cream; ¼ teaspoon salt, or to season; ½ teaspoon sugar

Mushroom Molds with Shrimp Sauce

Preparation info

serve as a first course to
6

Difficulty
Complex

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

Mushroom Molds

Clarified butter
4 large eggs
Salt
2 teaspoons cornsta

Europe
France
Normandie
Main course
Starter
Supper
Mediterranean
Spicy

Method

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