Toadstools, mushrooms, fungi, edible and poisonous; one thousand American fungi / How to select and cook the edible; how to distinguish and avoid the poisonous, with full botanic descriptions. Toadstool poisons and their treatment, instructions to students, recipes for cooking, etc., etc.

by Charles McIlvaine; Robert K. Macadam

CROQUETTES.

To one pint of any well-cooked toadstool of meaty species, add two hard-boiled eggs, a sprig of parsley; pepper and salt to taste; chop all very fine, then take two level tablespoonfuls of butter and one of flour, put over the fire with the toadstools and eggs; mix thoroughly together, set aside to cool. When cold, shape, dip in egg and bread crumbs, and fry in hot oil, butter or fat.

McIlvaine.