B. Edulis Soup (as made in Hungary).—Having dried some Boleti in an oven, soak them in tepid water, thickening with toast bread, till the whole be of the consistency of a puree, then rub them through a sieve, throw in some stewed Boleti, boil together, and serve with the usual condiments.
Paulet.
To Dry Boleti (English method).—Gather in dry weather. Remove stems and tubes. Wipe clean with a damp cloth. Slice. String the slices. Hang up in a warm place for two days. Then give them a minute in a moderately warm oven. Pack in tins with spice. When wanted steep the slices in tepid water for some hours, till they swell. Then proceed to dress as for fresh Bolets. The Russians retain the stems and dry their Bolets whole, stringing them up the stem and through the center of the cap.
Hay.
TO COOK CANTHARELLUS CIBARIUS.
Cut the mushrooms across and remove the stems; put them into a closely-covered saucepan with a little fresh butter, and sweat them until tender, at the lowest possible temperature. A great heat always destroys the flavor.
Mrs. Hussey.
Wash, cut into pieces and put into boiling water; then stew with fresh butter, a little olive oil, chopped tarragon, pepper, salt and a little lemon peel; when cooked simmer over a slow fire for twenty minutes, moistening from time to time with beef gravy or cream. When ready to serve thicken with the yolk of egg.
M.C. Cooke.
To Fry.—Dip caps in egg and bread crumbs, season with pepper and salt and fry in hot butter or oil.