CULINARY EECEIPTS. 223 



in milk, with minced parsley and salt, and stew for half an hour. 

 Finally, bind with egg-yolk, and serve on toast. 



No. 111. — Helvels a la Gourmande. As in ISTo. 109. Then pack 

 them with stuffing composed of minced veal or chicken, bread- 

 crumb, salt, cayenne pepper, and lemon. Wrap in slices of bacon, 

 and tie round. Then stew for half an hour in rich brown gravy. 

 Flavour the gravy with wine, and bind with egg if desired. Serve 

 the rissoles in it. 



No. 112. — To prepare Lorchels. This species must always be 

 subjected carefully to the following pi-eparation, as, without it, it 

 is deleterious : — Pick clean. Cut into slices, and boil these in 

 water for fifteen minutes. Then wash in two successive pans of 

 fresh boiling water, with agitation. Then dry in cloths. Now 

 proceed to dress as Morels and Helvels. Carefully throw away 

 the waters used. 



No. 113. — To Prepare Elf-cups, Craterelles, Bulgars, Verpas, 

 Tremelles, etc. Pare off the butts or rooting parts. Treat them 

 as in No. 1 B. Then proceed to dress in any of the ways indicated 

 for Morels and Helvels. 



No. 114. — To Prepare Oysters. All the tree-Agarics which are 

 edible may be gathered only in the young state, when fresh and 

 tender. They are to be treated as in No. 1 B, then sliced, and 

 buttered or "sweated " as in No. 86, They can then be dressed 

 like Urchins. 



No. 115. — To Prepare Polypores. Select the youngest specimens. 

 Pare off hard parts. Treat as in No. 1 C. Slice thinly. Then 

 sweat as in No. 86. Proceed as for Urchins. 



No. 116.— To Prepare Puflfballs. Brush them clean. Peel 

 entirely, and pare the bottom part. Slice through the middle, 

 and reject all not perfectly >vhite right through. Dress as fol- 

 lows : — 



No. 117.— Puffball a la Lyonnaise. Take small Puffballs. As 

 in No. 116. Cut in thin slices. Mingle with minced bacon, parsley, 

 and shredded onion, with pepper and salt. Fry in lard five or six 

 minutes, and serve on toast. 



No. 118.— Puffball k la DaupMne. Take a Giant Puffball. 

 As in No. 116. Cut across into slices half an inch thick. Dip in 

 yolk of egg, and sprinkle with minced sweet herbs, pepper, and 

 salt. Throw into boiling oil, or butter, and fry six minutes, turn- 

 ing once. Serve hot. 



No. 119. — Puffball a la Jardiniere. As in No. 116. Mince 



