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There are many elaborate ways of cooking the Tube Mushroom : — 



" It may be cooked in white sauce, with or without chicken in fricasee, 

 broiled or baked with butter, salad oil, pepper, salt, chopped herbs and bread 

 crumbs, to which some add ham, or a mince of anchovy. It makes excellent 

 fritters. Some roast it with onions (basting with butter), but as the onions 

 take longer to cook they must be put down first, and when they have begun 

 to soften the Boletus may be added." — Persoon. 



"Scoop out the tubes with a silver spoon, then cut the remainder in 

 pieces ; lay them in a dish with butter, pepper, and salt ; cover the dish close, 

 and bake for one hour" — Miss Plues. 



"Whether boiled, stewed, fried, or roasted, this species will prove itself 

 one of the most delicious and tender objects of food ever submitted to the 

 operation of cooking." — Worthington G. Smith. 



"It should not be disguised with any sauce beyond lemon-juice and 

 powdered lump sugar ; in fact, as part of a fungus dinner, it should come last 

 with the puddings and sweets. As a fricasee or sweet omelette it is excellent, 

 and when thus delicately cooked, it has a close resemblance to custard pudding. " — 

 Edwin Lees. 



29. Boletus Edulis Soup, made in Hungary. 



" Having dried some Boletuses in an oven, soak them in tepid water, 

 thickening with toasted bread till the whole be of the consistence of a puree, 

 then rub through a Bieve ; throw in some Boletuses, boil together, and serve 

 with the usual condiments." — Paulet. 



30. Boletus Edulis a l'Andalouse. 



Remove the stems and pores from the funguses, and divide the remainder 

 into half -inch slices. Take 6 or 8 ozs. of lean uncooked ham, cut into small squares, 

 and put them into a large stewpan, adding a large wineglass of the best salad oil, 

 and fry for a few minutes, until the ham takes a pale yellowish colour, then add 

 the pieces of Boletus, and fry for another five minutes ; remove from the fire, and 

 add a tea-spoonful of common salt, a salt-spoonful of crushed (not ground) black 

 pepper, one large sweet Spanish red pepper (Pimento) cut in pieces, a little nutmeg, 

 and a teaspoonf ul of chopped parsley ; add a large wineglassful of sherry. Then 

 place it on the fire, the lid of the stewpan closely shut down, and let it stew 

 gently for three-quarters of an hour ; stir in the juice of half a lemon, and serve 

 up hot. 



N.B. The pimento has a warm aromatic flavour, but is not hot to the taste. 

 If it cannot be procured ; a fresh green chili may be substituted, or the dish 

 will still be excellent if the judicious cook will slightly increase the quantities 

 of the other condiments. . 



The Edible Tube Mushroom may be cut into slices and dried very readily, 

 as is so commonly done on the Continent. It should then be kept in thin muslin 

 bags, and when required for us| should be previously soaked for a few hours 

 in water. 



