329a—Marinaded Cèpes

Select some very small and fresh cèpes. Parboil them for eight minutes, drain and cool them, put them into a basin, and cover them with the boiling No. 168, Cooked Marinade for Venison after having passed the latter through a strainer.

No. 168, Cooked Marinade for Venison for Two lbs. of Cèpes.—Put into a saucepan one pint of vinegar, one-third pint of oil, a crushed clove of garlic, a fragment of bay, and a little thyme, six peppercorns, a pinch of coriander, a few fennel leaves, and a small root of parsley. Set to boil for five minutes. Leave the mushrooms to No. 168, Cooked Marinade for Venison for five or six hours before using them.