Drain mushrooms. Mash cheese with small amount of cream. Add salt and Worcestershire sauce. Add mushrooms and mix. Chill thoroughly so mixture will be easy to handle and then shape into ball and roll it in finely minced parsley. Serve with melba toast rounds.
From Friends and Their Food by Virginia Safford, Dillon Press, 1969.
Many well-known chefs work with food scientist Harold McGee, author of Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes. McGee explains why thawing small cuts of meat in 100-degree water is perfectly safe.