LACTARII.
Remove the stems, and wash the mushrooms. Put them into a saucepan, allowing a tablespoonful of butter and a half teaspoonful of salt to each pint. Add four tablespoonfuls of stock to the given quantity; cover the saucepan, and cook slowly three-quarters of an hour. At the end of this time you will have a rich, brown sauce to which you may add a teaspoonful of Worcestershire sauce, and, if you like, a tablespoonful of sherry. Serve in a vegetable dish.
Lactarius deliciosus Stewed.—Wash the mushrooms; cut them into slices; put them into a saucepan, allowing a half pint of stock to each pint of mushrooms; add a half teaspoonful of salt; cover and stew slowly for three-quarters of an hour. Put a tablespoonful of butter in another saucepan, mix with it a tablespoonful of flour; add the mushrooms, stir until they have reached the boiling point; add a teaspoonful of kitchen bouquet, a dash of pepper, and serve it at once in a heated vegetable dish.
A nice combination for a steak sauce is made by using a dozen good sized Lactarius deliciosus with four "beefsteak" mushrooms, using then the first recipe.
BEEFSTEAK SMOTHERED WITH MUSHROOMS.
Wash a dozen good sized mushrooms, either Lactarii or Agarici, also wash and remove the spores from half a dozen good sized "beefsteak" mushrooms, cutting them into slices. Put all these into a baking pan, sprinkle over a half teaspoonful of salt, add a tablespoonful of butter, and bake in a moderate oven three-quarters of an hour. Broil the steak until it is nearly done; then put it into the pan with the mushrooms, allowing some of the mushrooms to remain under the steak, and cover with the remaining portion; return it to the oven for ten minutes; dish and serve at once.
BOLETI.
These are more palatable baked or fried. Wash the caps and remove the pores. Dip the caps in beaten egg, then in bread crumbs, and fry them in smoking hot fat; oil is preferable to butter; even suet would make a drier fry than butter or lard. Serve at once as you would egg plant.
Baked.—Wash and remove the pores; put the mushrooms into a baking pan; baste them with melted butler, dust with salt and pepper, and bake in a moderately hot oven three-quarters of an hour; dish in a vegetable dish. Put into the pan in which they were baked, a tablespoonful of butter. Mix carefully with a tablespoonful of flour and add a half pint of stock, a half teaspoonful of kitchen bouquet or browning, the same of salt, and a dash of pepper; pour this over the mushrooms, and serve.
In Fritter Batter.—Beat the yolk of one egg slightly, and add a half cup of milk; stir into this two-thirds of a cup of flour; stir in the well beaten white of the egg and a teaspoonful of olive oil. Wash and remove the pores from the boleti. Have ready a good sized shallow pan, the bottom covered with smoking hot oil; dip the mushrooms, one at a time, into this batter, drain for a moment, and drop them into the hot fat. When brown on one side, turn and brown on the other. Drain on soft paper and serve at once.