CIDARIDJS. — SEA-EGGS. 273 



she was travelling in the south of Europe, as it was 

 highly recommended, and considered quite a delicate 

 morsel ; but she told me that it was very unpalatable, 

 and rather bitter, and she had not the courage to 

 swallow it, like the Lacedaemonian ; however, I have 

 eaten one, and did not dislike it. 



In Corfu, in the villages by the sea, a species of 

 Echinus is a favourite dish, and allowed, with oysters, 

 to be eaten in Lent, except on the strict days. In 

 Greece it is considered as vegetable food. 



At Marseilles, baskets are seen in the fish-market 

 filled with the beautiful green sea-ribbon, Zoster a 

 marina, on which are placed sea- eggs.* I noticed that 

 the upper portion of the shell was carefully cut off to 

 show the orange-coloured oval mass within, and the 

 contents of three or four are generally emptied into 

 one shell, as there is not much in one only. Sea- eggs 

 are usually brought to the market at Marseilles in 

 October. 



There are four species of Echini eaten, viz. Echinus 

 melo {Voursin melon), in Corsica and Algeria; Echinus 

 lividus (Voursin livide), at Naples ; Echinus escidentus 

 (Voursin commun or chdtaign e) , in Provence; and 

 Echinus granulosus. 



Echinus esculentus is called in Feroese Eyilkier. 



They are usually eaten raw, like oysters, are cut into 

 four quarters, and the flesh eaten with a spoon. f 



To Cook Echini. — Boil them as you would boil eggs, 

 and eat them with sippets of bread. 



Generally considered in season in the autumn. The 



* ' Reisse-Erinnerungen aus Spanien,' vou E. A. Rossmassler. 

 f ' La Vie et les Moeurs des Animaux,' par Louis Figuier. 



T 



