1 kg of fresh boletus
1/2 white vinegar L
1/2 water L
4 small let us oigons white
4 peppercorns
4 grains Jamaica pepper
4 sheets of bay-tree
1 coffee spoon of salt
To clean let us champigons them; to cut the tails; to divide very large
mushrooms into two or four. To make bleach them
mushrooms 10 minutes with salted ebullient water.
To carry to boiling water with the vinegar and the other ingredients.
To drain mushrooms, to arrange them in a clean bottle and to pour hot
marinade above.
To close hermetically and preserve in a fresh place.