Mushrooms (Porcini) Fried. No. 18
Clean and wash some large mushrooms thoroughly; put them into a sauce-pan with a bay leaf, a clove of garlic (or an onion), a little thyme, salt, and a ladleful of water flavoured with a few drops of vinegar or lemon. Boil for two minutes, then drain, and cut them into slices. Throw the slices into a paste made of flour, one or two yolks of eggs, a little white wine (or water), and half a teaspoonful of pure olive oil. Fry in pure olive oil over a good fire, and serve up hot.
Notes
8 Boletus edulis.