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CHANTARELLE , an edible fungus, known botanically as Cantharellus cibarius, found in woods in summer . It isSee also: golden yellow, somewhat inversely conical in shape and about 2 in. broad and high
.
The cap is flattened above with a central depression and a thick lobed irregular margin
.
See also: Running down into the See also: stem from the cap are a number of shallow thick gills
.
The substance of the fungus is dry and opaque with a See also: peculiar smell suggesting ripe apricots or plums
.
The flesh is whitish tinged with yellow
.
The chantarelle is sold in the markets on the continent of See also: Europe, where it forms a See also: regular article of See also: food, but seems little known in Britain though often plentiful in the New See also: Forest and elsewhere
.
Before being cooked they should be allowed to dry, and then thrown into boiling See also: water
.
They may
then be stewed in butter or oil, or cut up small and stewed with See also: meat
.
No fungus requires more careful preparation
.
See M
.
C
.
Cooke, See also: British Edible Fungi, (1891), pp
.
104-105
.
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