FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
LACTARY, LACTAIRE
Excerpted and Adapted from Escoffier, A. and P.H. Gilbert. Edited by Charlotte Turgeon and Nina Froud. 1961. The World Authority. Larousse Gastronomique. The Encyclopedia of Food, Wine & Cookery.
is a fungus of the agaric type. It contains a white or colored milky juice. Some lactaries are poisonous, others are edible, through of rather poor flavor in spite of the fact that one type is called Delicious.