Clean the fungus carefully to remove dirt or insects. Break into large pieces and dust with flour. Fry in butter for 2–3 minutes, then add salt, pepper, chopped parsley and a touch of curry powder. Add the stock. Reduce the liquid by half and then thicken with egg yolk. Serve with a slice of lemon. This fungus is so distinctive and such a delicacy that anyone who has once tried it will be hooked for life.
© 1986 All rights reserved. Published by Macmillan.