﻿OF 
  BRITISH 
  FUNGI. 
  107 
  

  

  in 
  France. 
  Amongst 
  the 
  most 
  approved 
  are 
  the 
  

   following 
  : 
  — 
  

  

  Ragout 
  of 
  Morells. 
  — 
  Pick 
  and 
  clean 
  your 
  fungi 
  

   and 
  cut 
  them 
  in 
  two, 
  wash 
  and 
  dry 
  them 
  well 
  by 
  wiping, 
  

   then 
  put 
  them 
  in 
  a 
  stewpan 
  with 
  butter, 
  place 
  them 
  

   over 
  a 
  brisk 
  fire, 
  and 
  when 
  the 
  butter 
  is 
  melted, 
  squeeze 
  

   in 
  a 
  little 
  lemon-juice, 
  give 
  a 
  few 
  turns, 
  and 
  then 
  add 
  

   salt, 
  pepper, 
  and 
  a 
  little 
  grated 
  nutmeg. 
  Cook 
  slowly 
  for 
  

   an 
  hour, 
  adding 
  at 
  intervals 
  small 
  quantities 
  of 
  beef 
  gravy 
  

   or 
  jelly 
  broth. 
  When 
  done, 
  thicken 
  with 
  yolks 
  of 
  eggs. 
  

  

  Morells 
  may 
  also 
  be 
  treated 
  in 
  this 
  fashion 
  : 
  — 
  Put 
  

   them 
  upon 
  the 
  fire 
  with 
  butter, 
  salt, 
  pepper, 
  and 
  a 
  

   small 
  bundle 
  of 
  herbs. 
  Simmer 
  and 
  add 
  a 
  little 
  flour. 
  

   Soften 
  them 
  with 
  good 
  beef 
  gravy. 
  Let 
  them 
  cook 
  and 
  

   reduce 
  on 
  a 
  gentle 
  fire, 
  then 
  remove 
  the 
  bundle 
  of 
  herbs. 
  

   Fry 
  some 
  bread-crumbs 
  in 
  butter, 
  then 
  beat 
  up 
  the 
  yolks 
  

   of 
  three 
  eggs, 
  add 
  a 
  pinch 
  of 
  powdered 
  sugar, 
  which 
  

   mix 
  with 
  the 
  morells, 
  and 
  pour 
  the 
  whole 
  over 
  the 
  fried 
  

   bread-crumbs, 
  previously 
  put 
  into 
  a 
  dish. 
  

  

  Morells 
  a 
  la 
  Italienne. 
  — 
  Pick, 
  wash, 
  and 
  dry 
  

   your 
  morells. 
  Cut 
  them 
  in 
  two 
  or 
  three 
  pieces 
  accord- 
  

   ing 
  to 
  size, 
  and 
  place 
  them 
  in 
  a 
  stewpan 
  over 
  a 
  lively 
  

   fire 
  ; 
  add 
  olive 
  oil, 
  pepper, 
  salt, 
  and 
  a 
  bundle 
  of 
  herbs 
  ; 
  

   let 
  them 
  simmer 
  some 
  minutes, 
  then 
  add 
  chopped 
  parsley, 
  

   a 
  little 
  onion, 
  and 
  a 
  chive 
  of 
  garlic. 
  Continue 
  the 
  

   cooking 
  over 
  a 
  gentle 
  fire. 
  Soften 
  with 
  beef 
  gravy 
  

   and 
  a 
  glass 
  of 
  white 
  wine. 
  Serve 
  with 
  the 
  piece 
  of 
  a 
  

   lemon, 
  and 
  bread-crumbs 
  fried 
  brown 
  and 
  crisp. 
  

  

  Besides 
  these 
  ways, 
  morells 
  are 
  eaten 
  in 
  a 
  variety 
  of 
  

   styles 
  ; 
  but 
  M. 
  Koques 
  affirms 
  that 
  there 
  is 
  none 
  so 
  

  

  