"134 MUSHROOM CULTURE. 



pileus hollow, opening into the irregular stem. Spores 

 pale yellow. Neither of these funguses should be 

 gathered after rain, as they are then insipid and soon 

 spoil. 



" M. Roques says the Morel may be dressed in a 

 variety of ways, both fresh and dry, with butter or in oil, 

 au gras or a la creme. The following receipts for cook- 

 ing them are from Persoon. 1st. Having washed and 

 cleansed them from the earth which is apt to collect 

 between the plaits, dry thoroughly in a napkin, and put 

 them into a saucepan with pepper, salt, and parsley, 

 adding or not a piece of ham ; stew for an hour, pouring 

 in occasionally a little broth to prevent burning ; when 

 sufficiently done, bind with the yolk of two or three 

 eggs, and serve on buttered toast. 2nd. Morelles a 

 I'ltalienne. Having washed and dried, divide them across, 

 put them on the fire with some parsley, scallion, chervil, 

 burnet, tarragon, chives, a little salt, and two spoonfuls 

 of fine oil. Stew till the juice runs out, then thicken 

 with a little flour; serve with bread-crumbs and a 

 squeeze of lemon. 3rd. Stuffed Morels. Choose the 

 freshest and whitest morels, open the stalk at the bot- 

 tom, wash and wipe them well, fill with veal stuffing, 

 anchovy, or any rich farce you please, securing the ends, 

 and dressing between thin slices of bacon ; serve with a 

 sauce like the last." Badham. 



