Recipes for Cooking and Preparing for the Table 



CROQUETTES. 



To one pint of any well-cooked toadstool of meaty species, add two 

 hard-boiled eggs, a sprig of parsley; pepper and salt to taste; chop all 

 very fine, then take two level tablespoonfuls of butter and one of flour, 

 put over the fire with the toadstools and eggs ; mix thoroughly together, 

 set aside to cool. When cold, shape, dip in egg and bread crumbs, 

 and fry in hot oil, butter or fat. Mcllvaine. 



DEVILED TOADSTOOLS. 



For deviled toadstools prepare the meat as for patties, adding the 

 yolks of two hard-boiled eggs to each pint of meat, a pinch of red 

 pepper and a little chopped parsley. Serve hot or cold in halves of 

 egg shells, nested among green. Mcllvaine. 



TO COOK FISTULINA HEPATICA. 



Mrs. Hussey says of it: "If it is not beef itself, it is sauce for it." 



It can be sliced thin and dressed as a salad with mayonnaise dressing 

 or otherwise. 



The simplest and best way is to cut the fungus into slices as one 

 would egg-plant. If it is small, slice it into two parts, fry in hot butter, 

 season with pepper and salt. 



Another favorite way is to slice the plant across the grain, cut into 

 squares of one-half inch and cook very slowly in a covered pan for 

 twenty minutes. Add a little water, and plenty of butter. Season with 

 pepper and salt. 



The F. hepatica always has a slightly acid taste, which is very 

 acceptable to most persons, but objectionable to a few. Mcllvaine. 



SALAD. Cut in thin slices and rub them with garlic. Mingle with 

 lettuce or other green salad. Dress with oil, vinegar, pepper, mustard 

 and salt. Serve. Hay. 



TO BROIL ANY CAPPED FUNGUS. 



Select those that are spread open and keep the unopened for other 

 styles of serving. Cut off the stems close to the tops. Baste well with 

 melted butter and sprinkle lightly with pepper and salt. Heat the broiler 

 very hot, lay the caps upon it with the gills up and broil over a clear fire, 

 turning the broiler first on one side and then on the other. As soon as 

 tender, which will be in about five minutes, open the broiler, remove 



643 



