SPECIAL RECIPES 



Another recipe. Put the prepared chantarelles into boiling 

 water for a few minutes; then stew them in fresh butter to 

 which has been added a little olive oil, chopped tarragon, 

 pepper, salt and lemon peel. Allow them to simmer gently 

 over a slow fire for twenty minutes, moisten in them from time 

 to time with a little beef gravy or cream. When about to 

 be served, thicken the stew with yolk of egg. 



A more simple dish may be made by frying the chantarelles 

 in butter or olive oil and laying them on toasted bread, adding 

 pepper and salt as required or they may be minced and 

 stewed alone or with minced meat. 



N.B. — The chantarelle may be prepared like the common 

 mushroom if care is taken not to cook it too hot. If boiled 

 too violently it will become as tough as leather. 



Cantharellus aurantiacus; orange chantarelle; false chanta- 

 relle. 



Contradictory statements exist as to the edibility of this 

 mushroom. I have eaten it with enjoyment and with no 

 ill effects. Since it is under suspicion, the reader is advised 

 to let it alone as far as eating is concerned. 



Cantharellus cinnabarinus is a desirable edible species 

 which, although of small size, often occurs in abundance. 

 It is good either stewed or fried. The stems should be re- 

 moved before cooking. 



Cantharellus dichotomus. As an edible mushroom this 

 species is not as tender as some others nor is it as highly 

 flavored but it is satisfactory and agreeable. 



Cantharellus fioccosus, although often growing to a rather 

 large size, is not tough but, when cut into small pieces is 

 easily cooked in any of the usual methods. Its quality is good. 



Cantharellus minor, although not considered as equal in 

 quality to the best mushrooms, may be cooked with other 



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