156 BRITISH EDIBLE FUNGI. 



bundle of herbs. Simmer together, and add a little 

 flour ; soften with good beef gravy. Let them cook, 

 and reduce, over a gentle fire, then remove the bundle 

 of herbs. Fry some bread crumbs in butter, then 

 beat up the yolks of three eggs, add a pinch of 

 powdered sugar which mix with the morels, and pour 

 the whole over the fried bread crumbs previously put 

 in a dish. 



The Italian method consists in cutting the morels 

 into two or three pieces, and putting them in a stew- 

 pan over a lively fire ; add olive oil, pepper, salt, and 

 a bundle of herbs, let them simmer some minutes, 

 then add chopped parsley, a little onion, and a chive 

 of garlic. Continue the cooking over a gentle fire. 

 Soften with beef gravy and a glass of white wine. 

 Serve with a piece of lemon, and bread crumbs fried 

 brown and crisp. 



In simpler ways some think that no better plan 

 can be found than to surround a joint of veal with 

 morels and cook them together. It will be remem- 

 bered that they will dry readily in a current of air, 

 and in this manner keep through the winter, for 

 seasoning and flavouring broths, soups, and stews. 



The culture of the morels has scarcely been taken 

 seriously into account, and yet it is one of the pos- 

 sibilities, if an announcement made by M. Simar^ is 

 to be taken into account. He says — " I brought to 



^Bulletin de la Societe D'Horticulture de Meaux (1874) P- 7- 

 Ca7-d. Chron., Jan. 8, 1876, p. 43. 



