Note 166 — DESCRIPTION OF SPECIES.

This mushroom, famous for the flavour it imparts to rich soups and gravies, is also used in the French “à la mode” beef shops in London, with the view of heightening the flavour of that dish. As the aroma is dissipated by overcooking, it should be thrown in only a few minutes before serving. The dried Champignon is much more extensively used in France and Italy than it is in England.