﻿OF 
  BRITISH 
  FUNGI. 
  63 
  

  

  Persons 
  who 
  do 
  not 
  emulate 
  French 
  cookery, 
  or 
  cannot 
  

   provide 
  the 
  adjuncts, 
  are 
  recommended 
  to 
  prepare 
  the 
  

   chantarelle 
  as 
  they 
  would 
  the 
  common 
  mushroom 
  ; 
  

   taking 
  care 
  that 
  their 
  stew 
  is 
  not 
  hurried, 
  for 
  if 
  boiled 
  

   too 
  violently 
  they 
  might 
  as 
  soon 
  experiment 
  upon 
  shoe- 
  

   makers' 
  parings, 
  for 
  their 
  chantarelles 
  will 
  become 
  " 
  as 
  

   tough 
  as 
  leather/' 
  In 
  France, 
  Germany, 
  Austria, 
  and 
  

   Italv, 
  this 
  fundus 
  is 
  alike 
  esteemed, 
  and 
  it 
  is 
  not 
  at 
  

   all 
  uncommon 
  to 
  hear 
  from 
  epicures, 
  who 
  have 
  been 
  

   fortunate 
  enough 
  to 
  encounter 
  a 
  well-cooked 
  dish 
  of 
  

   chantarelles, 
  rapturous 
  encomiums 
  on 
  this 
  golden 
  fungus. 
  

  

  Battarra 
  says 
  that 
  if 
  properly 
  prepared 
  the 
  chantarelle 
  

   would 
  arrest 
  the 
  pangs 
  of 
  death. 
  But 
  regardless 
  of 
  

   what 
  Battarra 
  or 
  Trattinick, 
  Boques 
  or 
  Vittadini 
  may 
  

   say, 
  we 
  would 
  advise 
  our 
  readers 
  to 
  taste 
  and 
  try 
  for 
  

   themselves, 
  should 
  a 
  dish 
  of 
  chantarelles 
  ever 
  come 
  in 
  

   their 
  way. 
  To 
  this 
  end 
  we 
  will 
  give 
  directions 
  for 
  

   cooking 
  them 
  as 
  employed 
  in 
  France. 
  

  

  After 
  having 
  picked 
  and 
  washed 
  them, 
  they 
  are 
  put 
  

   into 
  boiling 
  water, 
  then 
  stewed 
  in 
  fresh 
  butter, 
  a 
  little 
  

   olive 
  oil, 
  chopped 
  tarragon, 
  pepper, 
  salt, 
  and 
  a 
  little 
  

   lemon-piel 
  : 
  when 
  they 
  are 
  cooked, 
  they 
  are 
  allowed 
  to 
  

   gently 
  simmer 
  over 
  a 
  slow 
  fire 
  for 
  fifteen 
  or 
  twenty 
  

   minutes, 
  and 
  moistened 
  from 
  time 
  to 
  time 
  with 
  beef 
  

   gravy 
  or 
  cream 
  : 
  when 
  about 
  to 
  be 
  served, 
  the 
  stew 
  is 
  

   thickened 
  with 
  yolk 
  of 
  egg. 
  

  

  As 
  a 
  substitute 
  for 
  such 
  elaborate 
  cookery, 
  the 
  chan- 
  

   tarelles 
  may 
  be 
  simply 
  fried 
  in 
  butter 
  or 
  oil, 
  with 
  

   pepper 
  and 
  salt, 
  adding 
  a 
  few 
  bread-crumbs, 
  or 
  pouring 
  

   them 
  when 
  done 
  over 
  a 
  slice 
  of 
  toasted 
  bread.. 
  

  

  