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CHANTARELLE

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Originally appearing in Volume V05, Page 847 of the 1911 Encyclopedia Britannica.
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CHANTARELLE , an edible fungus, known botanically as Cantharellus cibarius, found in See also:

woods in summer. It is See 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 See also:smell suggesting ripe apricots or plums. The flesh is whitish tinged with yellow. The chantarelle is sold in the markets on the See also:continent of See also:Europe, where it forms a See also:regular See also:article of See also:food, but seems little known in See also: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 See also:butter or oil, or cut up small and stewed with See also:meat. No fungus requires more careful preparation. See M. C.

See also:

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

End of Article: CHANTARELLE

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