Fungi for the Table 



spoonful; salt, one-half teaspoonful; pepper, one pinch. Simmef 

 in a stewpan for ten minutes. 



To Prepare Russulas — Reject the stems and gills, but not 

 the peel. Cleanse the caps, rinse in cold water, then put for a 

 moment in boiling water, and dry with a cloth. Cook by the 

 receipts given for agarics. 



To Prepare Fungi with Milky Juice — Remove the stems, 

 cleanse, rinse, and scald. Steep for six hours in a liquid pre- 

 pared by mixing one wineglass of strong vinegar, one table- 

 spoonful of salt, and one pint of water. Boil for ten minutes in 

 salt and water. Cook by the receipts given for agarics. 



Lactarius deliciosus — Known by its greyish-orange cap 

 marked with brighter zones, and by its orange milk. Also 



Lactarius volemus — Known by its reddish-brown cap, two 

 to five inches across, with stems of the same colour, and white 

 milk. May be prepared by simply removing the bases of the 

 stems and then rinsing in water. 



To Prepare Amanitas — Reject the stems and peel, and cook 

 but a short time. 



To Prepare Chanterelles — Cut off the base of the stems, 

 rinse in cold water, soak in warm milk for six hours. Stew a 

 long time with plenty of butter or stock. Use with meat hashes 

 and stews, or in omelet. 



To Fry Chanterelles — Wash, slice, put in melted butter, 

 and stir for ten minutes, simply keeping them warm. Add more 

 butter, pepper, salt, crumbs of bread, and minced parsley, and 

 fry over a hot fire. 



To Prepare Coprini — Ink Caps — Use only young specimens. 

 Remove the base of the stems, wipe with a damp cloth. Throw 

 for an instant into boiling water. Fry in boiling butter or lard. 

 Remove from the pan as soon as they break or sink. Serve on 

 toast. 



To Prepare Boleti — Remove the tubes with a spoon. 

 Reject the stems. 



To Prepare Hydnum repandum — Remove the bases of the 

 stems, and scrape off the spines. They require little cooking. 



To Prepare Morels— Cleanse; rinse by shaking them in 

 several waters, or run the cold water from the faucet over them 

 until the pits are thoroughly cleansed. They require to be 

 cooked for a long time. 



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