3l8 EDIBLE MUSHROOMS 



when fried with onions or with curry in the usual 



method. 



30 Puff=ball 



Fritters, Omelettes, Sweetbreads, and Souffle 



As already described, the Puff-balls in their white- 

 pulp condition are esculent and afford a delicate rel- 

 ish. The species Giganteus sometimes attains a 

 diameter of nearly two feet, and where such a speci- 

 men or even much smaller ones are situated at an 

 easily available distance, we may profit by the hint 

 of Vitadini, the Italian mycologist : " Cut off a slice 

 at a time, cutting it horizontally, and using great care 

 not to disturb its growth, to prevent decay, and thus 

 one may have a fritter every day for a week." Dr. 

 Curtis calls this species the "Southdown of mush- 

 rooms." His opinion of its merits as food will be 

 shared by others who give it a trial : " It has a deli- 

 cacy of flavor that makes it superior to any omelette 

 I have ever eaten. It seems, furthermore, to be so 

 digestible as to adapt itself to the most delicate stom- 

 ach." Mrs. Hussey, the pioneer English authority, 

 recommends the following recipe : " First remove the 

 outer skin; cut in slices half an inch thick; have 

 ready some chopped herbs, pepper, and salt ; dip the 

 slices in the yolk of egg, and sprinkle the herbs upon 

 them ; fry in fresh butter and eat immediately." 



The extreme tenderness and delicacy of the Puff- 

 ball thus cooked resembles a spufBe, and suggests 

 many possibilities of appetizing variations and com- 

 binations, as, for exam.ple, with jelly, in the form of 

 an entremet or dessert. By many the flavor of the 

 Puff-ball has been compared to "sweetbread," and 



