A FUNGUS FEAST. 



,', As should appear evident from the list of Culinary Eeceipts given, it is 

 quite possible to make up a regular set dinner— nay, more, a positive banquet ! 

 — out of nothing but Fungi of various kinds, cooked in appropriate ways. 

 Experience will soon teach the " toadstool-eater " that the flavours^ of sundi-y 

 Fungi, the different consistency of their flesh, and the methods of cuUnary 

 preparation to which they lend themselves, will allow of his selecting kinds 

 suitable for dishes of each course. Here is one of the Author's Menus, as a 

 specimen of what may be done during autumn. It is necessary, however, to 

 the gathering of a good variety of kinds, that several instructed persons should 

 each simultaneously search a different locality ; one mixed woods, another pine- 

 woods, a third meadows, and so on. By such means a sufficiency of different 

 esculents may readily be collected in any ordinarily prolific season. 



Menu. 



Soups. 



Consomme of Oaktongue. Puree of Golden Bolets. 



Consomme of Tremelles. Puree of Cliantarelles. 



Hors d'ffiuvres. 



Spindleshanks au Diable. Clavarias vinaigrette. 

 Oreads a la vin d'Espagne. Soused Stumptufts. 



Potted Pratelles. Potted Lactars. 



Sterbeck's Condiment. 



Fish. 



Elm-Sprouts a la Chasseur. Urchins a la Russe. 



Entrees. 



Blushers a la Chapsal. Redmilks a Sojer. 



Oreads a la Reine. Dainty Bolets a la Potence. 



White Pratelles a la Ci'eme. Helvels a la Goui^mande. 



Parasols a la Tourtiere. 



Roti. 



Oaktongue a la Druidesse. Blewits aux Papillotes. 



Game. 



Truffles au Court-bouillon. Grisettes on Toast. 



Entremets. 



PufEball Fritters, with Jam. Omelette aux Verdettes. 



Elfcups aux Sucrees. 



Salads. 

 Oaktongue. Pratelle. Puffball. 



Fromage. 

 Golden Spindlespikea h. la Sabine. Paxils a la Milanaise. 



Dessert. 



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