"It may be cooked in any way that an oyster is, and is equally good in all," says a distinguished connoisseur--in soups, stewed, broiled, curried, baked, in the form of an escalop, patties, or _vol-au-vent_, or fried with butter in the form of fritters. In all cases where the fungus itself is to be eaten, the specimens should be young and tender, the older individuals, if free from insects, might be used for soups. See Recipe 13.