THE CHANTARELLE. IO5 



dry ; they should then be thrown into boihng water, 

 which helps to soften the rather rigid flesh. After- 

 wards they may be stewed in fresh butter, or olive 

 oil, with chopped tarragon or parsley, pepper, salt, 

 and a little lemon peel : when they are cooked they 

 should be allowed to simmer over a slow fire for 

 fifteen or twenty minutes, and moistened from time 

 to time with beef gravy or cream ; when about to be 

 served the stew is thickened with yolk of cg^. Be- 

 fore stewing we prefer them sliced, as this ensures 

 more thorough and uniform cooking. 



Another plan, which some will prefer, is simply 

 frying the cut chantarelles in butter or oil, with 

 pepper and salt, adding a few bread crumbs, or pour- 

 ing them when done over sippets of toast. 



The chantarelles may also be cut up small, or 

 minced, and stewed with meat, or gently stewed by 

 themselves, and added to the meat afterwards. Be- 

 ing of a dry nature it must always be remembered 

 that rapid cooking will spoil them by rendering them 

 tough. 



If collected in larger quantities than may be 

 required for present use, they may be strung up and 

 dried in the air, but before being used they should 

 always be soaked for a time in water to soften them. 

 They are a useful addition to soups and stews in the 

 winter. In all cases an advantage will be found to 

 accrue from slicing the chantarelles and allowing 

 them to soak all night in milk before stewing or fry- 



