PUFFBALL PARMESAN
Slice puffballs ½ inch thick.
Dip in flour, then beaten egg which has been thinned with a tablespoon
of water, then in Parmesan cheese. Fry in a pan with butter or margarine
until each side is golden brown.
Cut into small pieces and serve
with toothpicks. Also may be used as a vegetable in a manner similar
to eggplant.
(NOTE: Make sure you cut the puffball from the
top to the point of attachment to the ground. It should look like
you have cut through a block of cream cheese and should be pure
white throughout. It will have a bad taste if it has started to
change color).
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