178 EDIBLE iMUSHROOMS 



But the recipes employed in Great Britain and 

 upon the Continent to the glory of the Chantarelle 

 would almost fill a fair-sized receipt book, and some 

 of them are quite elaborate. A few of these are giv- 

 en in a later chapter. After a trial of a number of 

 them the writer is assured that the simple broiling or 

 frying in butter or oil, with proper seasoning, and 

 serving on toast, will prove a most acceptable sub- 

 stitute. 



Another species of Chantarelle, which might possi- 

 bly be confounded with the C. cibarius, is the Orange 

 Chantarelle, C. aurantiacus, which is 

 Another pronounced " scarcely esculent " by the 

 species authorities. Its average size is much 

 smaller than the true Chantarelle, and 

 its much deeper orange hue, and straighter, more 

 regularly branched and crowded gills, will readily 

 identify it, the gills of cibarius being thicker, and 

 usually somewhat eccentric and netted. Like the 

 foregoing, it assumes the funnel form with age, as 

 indicated in the generic name, Cantharellus — " a di- 

 minutive drinking-cup." 



