SPECIAL RECIPES 



Pholiota adiposa is not classed as edible by European 

 authorities but Dr. Peck found its flavor agreeable and its 

 substance digestible and harmless. It is well to peel the 

 caps before cooking them. 



Pleurotus ostreatus 



Pleurotus sapidus 



Pleurotus ulmarius 



To make soup, clean the caps, cut them into small pieces 

 and stew them until they are tender, seasoning with butter, 

 salt and pepper; then strain. Mushrooms that are too 

 tough to be eaten may be used in this way. The clear broth 

 is delicious; but if one prefers, milk or still better, cream may 

 be added. 



Pleurotus sauce. A desirable addition to any meat stew 

 may be made by chopping up young, tender caps of the 

 oyster mushroom and stewing them in the meat stock with 

 salt and pepper. This is poured over the veal or other meat. 



Stewed, Wash and dry the Pleuroti and cut them into 

 strips crosswise with the gills, trimming off all the tough 

 portion near the stems. Put the mushrooms into a saucepan, 

 adding a tablespoonful of butter to each pint of them. Sprinklp 

 lightly with salt, cover and cook slowly for twenty minutes. 

 Moisten a tablespoonful of flour in a half -cup of milk and 

 when this is smooth, add another half-cup; pour this into 

 the mushroom mixture; add a little grated nutmeg, a few 

 drops of onion juice and a dash of pepper as it comes to the 

 boiling point. Remove the pan from the fire and serve as 

 you would if the dish were of stewed oysters. 



Mock oysters. Cut the caps into pieces of the size and shape 

 of oysters. Dip each into the beaten yolk of an egg to which 

 a tablespoonful of water has been added ; roll them in cracker 

 crumbs or corn-meal; season with salt and pepper and fry in 



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