OF BBITISH FUNGI. 107 



in France. Amongst the most approved are the 

 following : 



RAGOUT OF MOEELLS. 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. 



MOKELLS A LA IiALiENNE. 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. Roques affirms that there is none so 



