The Swedish, French, American cook book

allemande sauce, flavored with lemon, pepper, and salt. Make an eye of lemon and truffle. Chop whites and yolks of hard-boiled eggs; mix the whites with chopped parsley. Decorate crosswise — first the yolk, then the white. Make a band of the yolks around the neck. Place on a hot platter, garnish with parsley and lemon. Arrange on slices of tomato. Serve with a sauterne sauce for dinner. Filling. Three and a half to four pounds fish, take one and a half cups bread crumbs made from stale bread, add two tablespoons melted butter, juice of one onion, one egg, cup tomato juice, pepper, salt, one tablespoon chopped parsley; mix all together. Stuffed Mackerel with Salmon Mousse a la Victoria Maquereau farci de Mousse de Saumon, a la Victoria Clean and wash mackerel; remove bones; stuff with salmon mousse; stand up in a buttered pan; cook eight to ten minutes — well covered — with some sherry, butter, pepper, and salt; when done, lift on a warm platter, put French fried marbles of potatoes around; garnish with parsley and lemons. Serve with a hollandaise sauce for dinner. Stuffed Mackerel with Shrimps a l’Americaine Maquereau farci de Crevettes, a V Americaine Take a mackerel; split on side; wash and bone well and stuff; turn fish over in pan; sprinkle with pepper and salt; put some sherry in the pan; cook — well covered — from fifteen to twenty-five minutes; take out; glaze with a brown glaze; make an eye of lemon and truffle; garnish with unpeeled shrimps and parsley. Serve with a hollandaise sauce for dinner. Stuffing. To one cup ground cooked shrimps take one egg, three tablespoons cream sauce, pepper and salt. Mix well. Mackerel with Shrimp Mousse a la Sicilienne Maquereau, Mousse de Crevettes, a la Sicilienne Wash clean and split a mackerel in halves; remove bones and head; put together; cover with a shrimp mousse; decorate all around from head to tail with shrimp mousse by waving the mousse through a fancy tube; then make the shape of a head with the mousse; make an eye of lemon and truffle; put strips of the mousse on a bias across the fish, with strips of chopped truffles in between each. Put butter and sherry in the pan; cook in oven — well covered — for twenty minutes. When done, lift carefully on a warm platter; garnish with lemons, parsley, and cooked, unpeeled shrimps. Serve with a hollandaise or supreme sauce. Fish dish for luncheon or dinner. Fried Mackerel ( Maquereau frit) a la Montana Wash and clean a mackerel; cut in fillets; press them very thin; cut in individual diamond shapes; dip in egg and then in fine bread crumbs; fry in very hot fat from two to three minutes. When ready to serve, arrange on a platter one piece on top of the other, garnish with lemons and parsley. Serve with a tartare or bearnaise sauce in a sauceboat for dinner. Steamed Mackerel ( Maquereau cuit a la vapeur) a la Mathilde Wash clean and fillet the mackerel; cut in individual pieces. [If large mackerel, split in two and then cut the width of the mackerel about two inches wide.] Roll with the skin out; put on a buttered pan with pepper, salt, and some sherry; put in oven and cook for about ten minutes — well covered. When done, serve on a foundation of spinach with a hollandaise or bearnaise sauce in the centre. Fish dish for dinner or luncheon. Spanish Mackerel ( Maquereau Espagnof) a la Papillote