RECIPES 3 1 I 



Roques recommends the following recipe for a 

 stew: "Cut the mushrooms into pieces and let them 

 steep in warm water for twenty minutes. Then al- 

 low them to simmer for an hour in a pan with butter, 

 pepper, salt, and parsley, with the addition of beef or 

 other gravy." 



Mrs. Hussey recommends stewing in brown or 

 white sauce ; in the latter case it will closely suggest 

 " oyster sauce." 



Another mushroom — the Lactarius deliciosus — 

 stewed in a similar manner closely suggests the 

 flavor of lambs' kidneys. 



12 Roast Mushrooms 



Mr. Palmer recommends the following : " Cut the 

 larger specimens into fine pieces and place them in a 

 small dish, with salt, butter, and pepper to taste ; put 

 in about two tablespoonfuls of water, then fill the dish 

 with the half-open specimens and the buttons ; cover 

 tightly and place in the oven, which must not be 

 overheated, for about ten minutes. The juice of the 

 larger mushrooms will keep them moist, and, if fresh, 

 yield a most abundant gravy." 



13 Baked Russula 



See that the mushrooms are free from dirt and grit 

 on tops and stems, or rinse in cold water, afterwards 

 wiping them dry and shaking off the water from the 

 gills; make a mince of the stems, bread-crumbs, 

 sweet herbs, pepper, salt, and a little butter or oil; 

 pile this upon the gills ; place the mushrooms in a 

 shallow dish in a hot oven and baste them frequently 



