PARASOL MUSHROOMS. 55 



fresh agarics, season with pepper, salt, and a little 

 lemon juice, add a little butter, and stew in a warm 

 oven for ten minutes, then put them in the scallop 

 tin, layer by layer, with fresh bread crumbs moistened 

 with milk, cream, or good gravy ; bake for five 

 minutes, and brown well before a quick fire. 



Procerus Pie. — Cut the fresh agarics in small 

 pieces, and cover the bottom of a pie dish. Pepper, 

 salt, and place on them small shreds of fresh bacon, 

 then put a layer of mashed potatoes, and so fill the 

 dish layer by layer, with a cover of mashed potatoes 

 for the crust. Bake well for half-an-hour, and brown 

 before a quick fire. 



Procerus Omelette. — Mince some young fresh 

 agarics ; season with pepper and salt ; add butter 

 and set them in the oven whilst you whisk well the 

 whites and yolks of half a dozen eggs ; then put two 

 ounces of butter into the frying pan, and heat until it 

 begins to brown ; having again well whisked up the 

 eggs, with three tablespoonfuls of the prepared agarics 

 and a little milk, pour it lightly into the boiling 

 butter ; stir one way, and fry on one side only for five 

 or six minutes ; drain it from the fat ; roll it up and 

 serve quickly on a hot well covered dish. 



Potted Procerus. — Remove the scales and 

 stalks from young fresh specimens ; sprinkle with 

 pepper and salt, and set aside for three or four hours, 

 then place them in a stewpan with the liquor that 

 will have exuded, and stew until dry ; next fry in 



