166 



18. — GENERAL USE. 

 " Cut in small pieces and seasoned it makes an excellent addition to 

 Btews, hashes, or fried meats, but it should only be added a few minutes before 

 serving, as the aroma is dissipated by overcooking. It is the mushroom used 



in the French d la mode beef shops in London." 



Dr. Badham. 



M'hon stewed, the Champignons require rather longer time, to ensure 

 their being made perfectly tender. 



It is readily dried by removing the stems from the fungus, threading 

 them on a string, and hanging them up in a dry, airy place. 



"WTien dried, it may be kept for years without losing any of its 



aroma or goodness, which, on the contrary, become improved by the process, 



so as, in fact, to impart more flavour to the dish than would have been 



imparted by the fresh fungus : though it is not to be denied that the flesh then 



becomes coriaceous (or tough) and less easy of digestion." 



Dr. Badham. 



19.— CHAMPIGNON POWDER. 



Put the champignons in a stew-pan with a little mace and a few cloves, and 

 a sprinkling of white pepper. Simmer, and shake constantly to prevent burning, 

 until any liquor that may exude is dried up again. Dry thoroughly in a 

 warm oven until they will easily powder. Put the dried Agaric, or the powder, 

 into wide-mouthed glass bottles, and store in a dry place. 



It will keep any length of time. A teaspoonful added to any soup, or 

 gravy, or sauce, just before the last boil is given, will produce a very fine 

 mushroom flavour. 



20.— PICKLED CHAMPIGNONS. 



Collect fresh buttons of the Fairy-ring Agaric and use them at once. Cut 

 oflF the stems quite close and throw each one as you do it into a basin of 

 water with a spoonful of salt in. Drain them from it quickly afterwards and 

 place them on a soft cloth to dry. For each quart of buttons thus prepared 

 take nearly a quart of pale white wine vinegar and add to it a heaped tea. 

 spoonful of salt, half an ounce of whole white pepper, an ounce of ginger-root 

 bruised, two large blades of mace, and a fourth of a saltspoon of cayenne 

 pepper tied in a small piece of muslin. When this pickle boUs throw in the 

 Agarics and boU them in it over a clear fire moderately fast from six to nine 

 minutes. AVhen tolerably tender put them into warm widemouthed bottles, 

 and divide the spice equally amongst them — when perfectly cold cork well, or 

 tie skins and paper over them. Store in a dry place and keep out the frost. 



FuU sized champignons may be pickled exactly in the same way, but wiU 

 require longer boiling, until, indeed, they become tender — (Modified from Miss 

 Acton). 



