3l6 EDIBLE MUSHROOMS 



if free from insects, might be used for soups. See 

 Recipe 13. 



24 Polyporus Stew 



The beautiful sulphur-colored Polyporus described 

 in my previous pages when stewed closely suggests 

 the tender white meat of chicken or veal, and might 

 lend itself to various deceptive dishes, as, for instance, 

 soups, croquettes, fricassees, or patties. 



Only the tender young plant should be employed, 

 and a little experience will suggest various appetizing 

 methods of treatment. 



25 Ragout of Morels or Helvella 



The following is an old-time recipe of Persoon: 

 " Pick and clean your fungi and cut them in two ; 

 wash and dry them well by wiping; then put them in 

 a stewpan with butter, or a piece of ham or bacon ; 

 place them over a brisk fire, and when the butter is 

 melted squeeze in a little lemon-juice, give a few turns, 

 and then add salt, pepper, and a little grated nutmeg; 

 cook slowly for an hour, pouring on at intervals small 

 quantities of beef gravy or jelly broth to prevent burn- 

 ing; when done, thicken with yolks of eggs." The 

 lemon-juice is omitted by many, who consider it a pos- 

 itively unpalatable as well as unwholesome ingredient. 



26 Stuffed Morels 



Dr. Badham's work contains the following recipes 

 from Persoon, which, from the peculiar construction 

 of the fungus, affords a contrast to ordinary methods: 

 " Choose the freshest and whitest Morels ; open the 



