Chanterelles’ recipe (Mallarmé)

You need one kg of chanterelles, 125 g chest bacon, 100g lard, 1 clove of garlic, some parsley.
Cut the tails of the mushrooms, dry them to take the sand off, avoid washing them, cut the biggest in two, mince the bacon and brown it in the lard. Add pepper, salt, but few because of bacon. Cook for one and a half hour so that water in the chanterelles reduces. Five minutes before serving, add the clove of garlic and minced parsley. Chanterelles are almost as good when reheated in a bain-marie.
 
Recipes from the book "Les Carnets de Cuisine de Monet" by Claire Joyes Toulgouat (Editions du Chêne), available at the Foundation’s bookshop.