The Swedish, French, American cook book

How to Make It. Cut round pieces of bread with the biscuit cutter, two pieces for each portion. Stir butter to a cream; add the sardines, then the anchovy paste and mayonnaise dressing. Stuff between two slices of bread half an inch in thickness; glaze with the chaud-froid of mayonnaise. Color two tablespoons of the sauce with anchovy paste and decorate with a strip around through a paper bag with a diamond of truffle in the centre. Leave in the ice box until ready to serve. Garnish with parsley and lemon. Serve before the soup. Sardine a la Waldorf, for Eight Persons Sardine a la Waldorf Eight sardines, teaspoon anchovy paste, five tablespoons dissolved Cox’s gelatine, half a cup whipped cream, cayenne pepper, and salt. How to Make It. Skin and bone the sardines; put in a sauce¬ pan; stir until smooth; add anchovy paste, pepper, salt, then the gelatine; last the whipped cream — carefully. Fill waldorf chop moulds that have been glazed with aspic and decorated with a daisy of truffle and glazed again. Leave on ice until cold; dip in warm water; turn out on slices of buttered bread the same size as the chop moulds. Garnish with lemon and parsley. Serve before the soup. Tomato with Sardines a la Parisienne, for Eight Persons Tomate aux Sardines, a la Parisienne Four tomatoes, six sardines, teaspoon anchovy paste, one large tablespoon butter, four tablespoons cream, cayenne pepper, salt, one green pepper. How to Make It. Select small tomatoes; put in hot water; remove the skin and cut in half crosswise. Scoop out, just leav¬ ing a thin shell; being careful not to break. Put butter in a pan; stir to a cream; add the sardines that have been skinned and boned; add the anchovy paste, pepper, salt, and, last, the whipped cream — carefully. Stuff the halves of the tomatoes; put each, with the smooth side up, on a piece of buttered bread the same size as the tomato. Put on a broiler and glaze with a tomato glaze; sprinkle with fine-chopped parsley. Put a handle of green pepper in each tied with a bow of white ribbon. Leave in the ice box until ready to serve. Garnish with parsley. Serve before the soup. Sardine a la Charlotte, for Eight Persons Sardine a la Charlotte Eight large sardines, one cup whipped cream, three tablespoons dissolved Cox’s gelatine, two tablespoons milk, cayenne pepper, and salt. How to Make It. Glaze charlotte moulds with aspic. Mix milk, gelatine, salt, and pepper to the cream; line the moulds. Put in each mould one sardine that has been skinned and boned; put some more cream on the top. Leave on the ice until ready to serve; turn out on buttered bread the same size as the mould; put a large diamond of truffle in the centre of each, and glaze with a drop of gelatine on each truffle. Garnish with parsley and lemon. Serve before the soup. Sardine ( Sardine ) a la Henriette Six sardines, teaspoon anchovy paste, half a cup whipped cream, three tablespoons dissolved Cox’s gelatine, cayenne pepper, salt, truffles, and white of egg for decoration. How to Make It. Glaze little fancy ring moulds with aspic. Decorate with truffles and white of egg; glaze again, and fill.