CHANTARELLE  , an edible fungus, known botanically as Cantharellus cibarius, found in

woods in summer . It is 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 . Running down into the stem from the cap are a number of shallow thick gills . The substance of the fungus is dry and opaque with a 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 Europe, where it forms a regular article of food, but seems little known in Britain though often plentiful in the New Forest and elsewhere . Before being cooked they should be allowed to dry, and then thrown into boiling water . They may then be stewed in butter or oil, or cut up small and stewed with meat . No fungus requires more careful preparation . See M . C .

Cooke, British Edible Fungi, (1891), pp . 104-105 .