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

PÂTÉS.

The toadstools good for croquettes and pâtés are such as the Puff-balls, Lactarii, Gomphidius rhodoxanthus, Fistulina hepatica, Tricholoma personatum and many others of the meaty kinds. Cut the toadstools into small pieces, cook slowly until tender, adding butter, pepper and salt. Let them cook almost dry, then add cream or milk and thickening. Fill pastry shells and serve.

McIlvaine.

A pretty effect is produced by dipping the rims of the shells in partially beaten white of egg, then in finely-chopped parsley before filling.