RECIPES 319 



doubtless so cooked and served would afford an 

 agreeable variation in the menu. Indeed, it may be 

 prepared in a variety of ways, as suggested for other 

 species, but from its peculiar consistency is particu- 

 larly adapted to frying in the pan. With chopped 

 ham or thinly sliced smoked beef it might furnish a 

 good substitute for the ham-omelette or frizzled beef. 

 Another addition to our entremets might be availed 

 of in the "jelly mushroom," Hydnum, or Tremelodon 

 gelatinosum, which is not described in this volume. 

 It is eaten raw, either plain or with milk and sugar, 

 and is said to be of most delicate flavor. 



31 nushroom Salad 



According to Cooke, the Beefsteak mushroom 

 before mentioned is employed as an entremet in Vien- 

 na, the fresh fungus being cut in thin slices and eat- 

 en as a salad. The fresh, crisp young Russula mush- 

 rooms thus served also furnish a very appetizing 

 relish, with the usual varieties of dressing as in the 

 various sauces, mayonnaise, French dressing, etc. 

 The Polyporus sulphureus having been boiled and 

 allowed to cool might furnish a deceptive " chicken " 

 salad. Doubtless other species of mushrooms — Cla- 

 varia for example — would lend themselves acceptably 

 to this method of serving. Cordier recommends this 

 latter species as " appetizing even when raw." 



32 Pickled riush rooms 



Select the mushrooms in the round-button condi- 

 tion and before expansion; immerse them in cold 

 water for a few moments, then drain them ; cut off the 



