Recipes for Cooking 1 and Preparing for the Table 



PATES. 



The toadstools good for croquettes and pates are such as the Puff- 

 balls, Lactarii, Gomphidius rhodoxanthus, Fistulina hepatica, Tricho- 

 loma personatum and many others of the meaty kinds. Cut the toad- 

 stools into small pieces, cook slowly until tender, adding butter; pepper 

 and salt. Let them cook almost dry, then add cream or milk and thick- 

 ening. Fill pastry shells and serve. Mel lvalue. 



A pretty effect is produced by dipping the rims of the shells in par- 

 tially beaten white of egg, then in finely-chopped parsley before filling. 



TO COOK PLEUROTUS OSTREATUS. 



Remove tough stem-part, if any, and use only such parts of the 

 plants as seem fresh and tender. 



To STEW. Cut in small pieces across the grain. Stew twenty minutes 

 over slow fire with a little water. Add cream or milk with a little 

 thickening; season with butter, pepper, salt. 



To FRY. Cut into pieces about the size of a medium-sized oyster, 

 dip in egg and bread crumbs, and fry in hot butter or oil, as oysters 

 are fried. Mcllvaine. 



WITH CHEESE au gratin. Cut into medium-sized pieces. Stew 

 slowly, rather dry, for fifteen minutes. Pour off liquor; save it. Place 

 in baking dish (or in individual dishes, clam shells, etc.) a layer of 

 ostreatus, buttering and seasoning each layer, sprinkle with bread 

 crumbs and grated cheese and so on until dish is filled, placing cheese 

 on top. Pour liquor over the dish. Place in slow oven and bake until 

 well browned. 



This manner of cooking is a favorite. Any toadstool may be cooked 

 in this way. Mcllvaine. 



Wash. Put them into a chafing dish with one ounce of butter to 

 each half pound of plant. Sprinkle over half a teaspoonful of salt, 

 cover the dish and cook slowly for five minutes. Beat the yolks of two 

 eggs with one gill of good milk, lift the lid, add the mixture of eggs 

 and milk; when smoking hot serve. Do not allow the mixture to boil 

 or the eggs will become curdled. 



RECIPE No. 2. Wash. Dust with salt and pepper, dip in egg, 

 then in bread crumbs and fry quickly in smoking hot olive oil. 



The following recipe was given me by a chef: 



"Put into the saucepan a tablespoonful of butter, add a clove of garlic, 



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