RECIPES 317 



Stalk at the bottom ; wash and wipe them well ; fill 

 with veal stufiing, anchovy, or any rich farce you 

 choose, securing the ends and dressing between 

 slices of bacon. Serve with a sauce." 



27 Morelles a la Italienne 



Here is another skilful compound from the same 

 source : " Having washed and dried the mushrooms, 

 divide them across ; put them on the fire with some 

 parsley, scallion, chervil, burnet, tarragon, cives, a 

 little salt, and two spoonfuls of fine oil ; stew until 

 the juice runs out, then thicken with a little flour. 

 Serve with bread-crumbs and a squeeze of lemon." 



28 Clavaria Stew 



Badham gives the following recipe for the Clavaria, 

 or coral fungus : " After sousing in tepid water and 

 wiping perfectly clean, the fungus should be ' sweat- 

 ed ' over a slow fire, afterwards to be strained and the 

 liquor thrown away ; stew for an hour ; add salt, pep- 

 per, cloves, and parsley to taste, masking with plain 

 stock and dredging occasionally with flour. Thicken 

 with yolks of eggs and cream." 



29 Fried Clavaria 



The simple process of browning in butter or oil in 

 the frying-pan, with the addition of pepper and salt, 

 and serving hot on buttered toast or with fried eggs, 

 will be found a most palatable method of treating 

 this fungus. For those who are willing to sacrifice 

 the characteristic fungus flavor to a savor more pro- 

 nounced, the Clavaria is also said to be delicious 



