ACTINIAE USED AS FOOD. 167 



says, " Of all the kinds of Sea- Anemones, I would 

 prefer this for the table ; being boiled some time in 

 sea-water, they acquire a firm and palatable con- 

 sistence, and may be eaten with any kind of sauce. 

 They are of an inviting appearance, of a light shiver- 

 ing texture, and of a soft white or reddish hue. Their 

 smell is not unlike that of warm crab or lobster." 

 Rondeletius, probably having the same Actinia cras- 

 sicornis in view, tells us that it brings a good price at 

 Bordeaux : " ilz la lauent fort e souuent puis la fri- 

 cassent legierement en la poele." Actinia dianthus 

 also " is good to eat/' according to Dicquemare ; and 

 Plancus directs the cook to dress this after the man- 

 ner of dressing oysters, with which it is frequently 

 eaten. Even the hot and peppery Anthea has its 

 praise ; from it they prepare the dish called Rastegna, 

 which is a favourite in Provence. 



