218 CULINARY RECEIPTS. 



No. 75. — Fresh Bolet Soup. Remove only the butts of the stems. 

 Rinse in cold -water, and dry. Chop up all small. Put into a 

 stewpan Avith salt, crushed peppercorns, grated nutmeg, half a 

 pound of breadcrust, a quarter pound of butter, and some stock 

 (a pound of lean ham, or a cupful of lentils, if stock is not avail- 

 able). Stew for an hour, adding warm water or broth if necessary. 

 Then rub all through a fine sieve. Put back on the fire, thin with 

 broth if requisite, simmer twenty minutes, and serve, with sippets 

 of fried bread in the tureen. The Yellow Bolets can be used this 

 Avay. 



No. 76.— Dried Bolet Soup. Take two handfuls of dried Bolet 

 slices. Put them in a pan of broth, and set it by the fire for some 

 hours, till the slices are fully swelled. Then set it on the fire to 

 simmer, and add bread crust till the whole is pasty. Now take 

 some Bolet slices separately, which have been swelled in warm 

 water. Put butter, with pepper and salt, into a frying-pan, and 

 when hot, fry these slices in it for ten minutes. Now take off the 

 puree, and rub it through a sieve. Return it to the fire, adding 

 salt, pepper, parsley rubbed with gai-lic and minced, and thin with 

 broth as needful. Lastly, add the fried slices to the soup, boil up 

 a moment, and serve at once. 



No. 77. — Bolets a la Normande. As in No. 70. Then set before 

 the fire a minute to steam, and again press dry in a cloth. Then 

 put in a pie-dish, cover with oil, and .sprinkle with pepper and salt, 

 minced parsley and onion. Cover the dish with oiled paper and a 

 plate. Bake ten or twelve minutes, and serve with halves of lemon 

 to be used at table. 



No. 78. — Bolets a la Marseillaise. As in No. 70. Reserve the 

 upper halves of sound stems. Mince these portions up with salt, 

 pe])per, sweet herbs, and onion, and mix into a paste with oil, or 

 with cream, or butter. Stew this very gently for twenty minutes. 

 Meanwhile smear the caps with oil or butter, and grill them for 

 five minutes. Then add them to the stew, with gravy as requisite. 

 Simmer a few minutes, and serve. 



No. 79.— Bolets k la Potence. As in No. 70. Then put before 

 the fire for a minute to steam, and again wipe dry. Cut large ones 

 into two or three pieces. Put on skewers alternately with slices 

 of fat bacon. Dip all in oil. Sprinkle with salt, pepper, and 

 minced sweet herbs. Flour or bread the skewers. Then grill for 

 ten or fifteen minutes, basting with oil. Arrange the skewers on 

 a dish, garnish with sliced lemon and fi'ied parsley, and serve. 



