Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
1 (3 oz.) can chopped broiled mushrooms
1/2 tsp salt
1 thin s lice peeled onion
1 tbsp quick-cooking rice
2 tbsp butter or margerine
1/4 cp grated processed American cheese
1/4 tsp paprika
3 eggs, plus 1 egg white
1 - Drain mushrooms.
2 - Grind fine.
3 - Add water to mushroom broth to make 1/2 cp liquid.
4 - Heat with onion and salt added in saucepan.
5 - When boiling, add rice.
6 - Stir until thickened.
7 - Cover and simmer over low heat 3 minutes.
8 - Remove from heat.
9 - Add butter or margerine, cheese, and paprika.
10 - Mix smoothly.
11 - Start oven at moderate (325 degrees F.).
12 - Beat egg yolks until thick and lemon colored.
13 - Add to rice mixture, stirring until thickened.
14 - Add mushrooms.
15 - Let cool.
16 - Beat egg whites until they stand in stiff points when beater is removed.
17 - Fold mushroom mixture into whites.
18 - Pour at once into ungreased 1 qt. deep baking dish.
19 - Setr dish in shallow pan of hot water.
20 - Bake about 35 minutes or until puffed and browned.
21 - Serve at once.
Makes 4 servings.