This section is from the book "Studies of American Fungi: Mushrooms, Edible, Poisonous, Etc.", by George Francis Atkinson. Also available from Amazon: Studies of American Fungi: Mushrooms, Edible, Poisonous, Etc..
Wash, separating the bunches, and chop or cut them rather fine, measure, and to each quart allow a half pint of Supreme sauce. Throw the clavaria into a saucepan, cover, and allow it to stew gently for fifteen minutes while you make the sauce. Put a tablespoonful of butter and one of flour in the saucepan; mix, and add a half pint of milk or chicken stock; or you may add half of one and half of the other; stir until boiling; take from the fire, add a half teaspoonful of salt, a saltspoonful of pepper, and the yolks of two eggs. Take the clavaria from the fire, and when cool stir it into the sauce. Turn into a baking dish, sprinkle the top with crumbs, and brown in a quick oven. Do not cook too long, as it will become watery.
Wash the clavaria thoroughly without breaking it apart; put into a steamer; stand the steamer over a kettle of boiling water, and steam rapidly, that is, keep the water boiling hard for fifteen minutes. Take from the fire, and cool. Put over the fire sufficient vinegar to cover the given quantity; to each quart, allow two bay leaves, six cloves, a teaspoonful of whole mustard, and a dozen pepper corns, that is, whole peppers. Put the clavaria into glass jars. Bring the vinegar to boiling point, and pour it over; seal and put aside.
This may be served alone as any other pickle, or on lettuce leaves with French dressing as a salad.
Wash, separate and cut the clavaria as in first recipe. To each quart allow a half pint of chicken stock, a teaspoonful of salt, a tablespoonful of chopped parsley. Put a layer of bread crumbs in the bottom of the dish, then a layer of chopped clavaria, and so continue until you have the dish filled. Pour over the stock, which you have seasoned with salt and pepper; dot bits of butter here and there over the top, and bake in a moderate oven thirty minutes.
This recipe is excellent for the young or button Hypholoma, except that the time of baking must be forty-five minutes.