All are edible when gathered at the white stage. Cut them in slices one half inch thick. Either sauté them in butter, or dip them in beaten egg, and fry in hot fat or cook on a griddle. Season with pepper and salt.
MORCHELLÆ ESCULENTÆ
These mushrooms resemble none but those of the same genus, and all of them are edible. They are hollow, the exterior resembles a honey-comb, and they are found in open woods and at the base of trees on lawns. Great use is made of all the Morels in the French kitchen, and they are much prized by epicures.
Morels are usually stuffed with chicken, veal, or other meat, chopped very fine and highly seasoned. The stem is opened to admit the forcemeat, then pressed together again. Lay them on slices of bread, and bake in a moderate oven for ten minutes, or until tender; baste them with butter while cooking, and sprinkle them with salt and pepper. Wash the Morels well before stuffing them.
HYDNUM CAPUT MEDUSÆ
Cut the fungus into pieces, and simmer it in a little water; season with butter, salt, and pepper, and add a little cream. When cooked, pour the mixture over croûtons, or sauté the pieces in butter; add a little sherry just before removing from the fire, and serve on softened toast.
CLAVARIA
Separate the branches, and stew in white sauce; or sauté them in butter, seasoning with lemon-juice, salt, and pepper.