ESCULENT FUNGI OF GREAT BRITAIN. 371 
This fungus is used in white sauce, or fricassees; or 
broiled or baked, with fresh butter, olive-oil, pepper and 
salt, bread-crumbs, and fine herbs. Some persons add ham 
and minced anchovies. Even beignets and excellent creams 
are made from it. It is frequently eaten raw, a la poivrade. 
According to Bulliard, it is also sliced, and, being care- 
fully dried, is regularly sent from Provence under the name 
of cepe. 
In Hungary, on the authority of Paulet, BoL edulis is 
made into a soup, which is much liked. The manner of 
cooking it is this : — The fungi prepared as above directed, 
are placed for a short time in an oven or stove, and then 
steeped in tepid water. In this water toasted bread is boiled 
until the whole has become of a thick consistence (consist- 
ence dg puree), when the fungi, partly dressed with butter 
and proper seasonings, are to be added, 
19. B. scaher, pileo pulvinato, glabro, tubulis liberis, ro- 
tundis, albis, stipite firmo, attenuate, squamoso-scabro. 
Boletus scaber, Bidl. Champ, p. 319. t. 1S2. et 489= 
f. 1. — Sow. Fung. t. 175. — Pers. Syn. Fung. p. 505. 
—Fries Syst My col. v. 1. p. 394. — Pers. Traite^ p. 
235. 
B. viscidus, Linn. Fl. Suec. p. 45S. 
B. procerus, Bolt Fung. t. 86. 
B. aurantiacus. Bull. Champ, p. 320. t. 236. et ^89.— 
Pers. Traite, p. 234. — Sozv. Fung. t. llO.—Hooh 
Fl Scot. pt. 2. p. 26. 
B. aurantius, Pers. Syn. Fung. p. 504. 
B. leucopodius, Pers. Obs. Mycoh 2. p. 11. 
B. rufus, Sclioeff. Fu7ig. t. 103= 
B. bovinus, Schoeff. t. 104. 
