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

TO COOK THE MORELL—MORCHELLA (from Persoon).

1. Having washed and cleansed them from the earth which is apt to collect between the plaits or hollows of the plant, dry thoroughly in a napkin and put them into a saucepan with pepper, salt and parsley, adding or not a piece of ham. Stew for an hour, pouring in occasionally a little broth to prevent burning. When sufficiently done, bind with the yolks of two or three eggs and serve on buttered toast.

2. Morelles a l'Italienne.—Having washed and dried, divide them across, put them on the fire with some parsley, scallion, chevril, burnet, tarragon, chives, a little salt, and two spoonfuls of fine oil. Stew till the juices run out, then thicken with a little flour; serve with bread crumbs and a squeeze of lemon juice.