212 CULINAEY EECEIPTS. 



No. 33. — Omelette aux Verdettes. Remove the stems only. As 

 in No. 1 A. Then throw into boiling water, and boil for three 

 minutes. Take out, and drain before the fire. Mince fine, and mix 

 with pepper, salt, and a little chopped lemon-peel. Mingle with 

 eggs, and cook as an omelette. Verdettes make the best omelette 

 of any mushrooms, biit others may be tried in the same way. 



Ko. 34. — St. Georges k la Paysanne. Remove the butts only. 

 As in No. 1 B. Then put them entire into a stewpan, with plenty 

 of butter or oil, or both, and season with pepper, salt, and lemon- 

 juice. Stew gently for half an hour to three-quarters. Then 

 serve, garnishing with lemon. 



No. 35. — St. George Ragout. Remove the butts only. As in 

 No. 1 B. Then divide each St. George into two or three pieces. 

 Melt lard in a stewpan. Boil it with minced parsley and scallions, 

 a morsel of garlic, crushed peppercorns, and salt. In a few 

 minutes put in the St. Georges. After ten minutes, add broth, and 

 simmer, skimming off the lard as it rises. In half an hour add 

 some meat jelly, and then serve. 



No. 36. — St. Georges aux Croutes. Dress as in the preceding 

 receipt, for a ragout. Take bread crumb, and cut crusts into it. 

 Soak in milk, and brown in a frying-pan. Drain, and put on the 

 dish with the ragout. 



No. 37.— To Dry St. Georges. Remove the butts only. As in. 

 No. 1 A. Then cut into slices down through cap and stem. 

 Lightly thread or skewer these, and suspend them in a warm, 

 dry room for four days. When quite dry, pack into tins, with 

 spice at top and bottom. Two or three of these slices, either 

 entire or powdered, will add a marvellous flavour to meat hashes, 

 stews, pies, or soups. 



No. 38. — Sterbeck's Condiment. Take blanched almonds, pepper- 

 corns, suit, a clove of garlic, lemon- juice, and a little oil. Pound 

 in a mortar, mixing together into a fine paste. Used as a table 

 condiment, like mustard, with all mushrooms, but especially with 

 St. Georges. 



No. 39.— To Prepare Lactars. Remove the stems. As in No. 

 1 B. Then take tepid water, adding a wineglassful of strong 

 vinegar, and a tablespoonful of salt to each pint. Steep the 

 Lactars in this for six hours, remove into fresh salt and water, and 

 boil ten minutes. Then rinse in fresh cold water, and dry. They 

 may now be dressed according to any receipt from No. 3 to No. 30. 

 Kcdniilks and Kidneys must not bo so prepared. 



