The Swedish, French, American cook book

Scrape and wash a pompano well; fillet it and split in halves — it would be too thick to double. Cut in pieces two and a half inches long and one and a half inches wide; stuff with shrimp mousse; double, so that the mousse shows all around. Put in a pan with sherry, pepper, and salt, put in oven to steam for about ten to twelve minutes, well covered; arrange on a foundation of rice with a hollandaise sauce in the centre; on each of the fillets put a mushroom that has been cooked and glazed with a brown glaze. Decorate with cream sauce all around the mushroom; raise cooked, unpeeled shrimps in between each fillet, and some all around. Garnish with parsley. Serve for dinner. Fillet of Pompano with Mushrooms a la Surprise Filet de Pompano aux Champignons, a la Surprise To six nice fillets of pompano take one pound mushrooms, two cups nice fish mousse. Steam the pompano for about six minutes between two pans, with a little sherry, pepper, and salt. When done, cut in small pieces; mix it gently with one cup of the mousse. In the meantime, chop mushrooms that have been cooked in water, sherry, pepper, and salt for fifteen minutes; add the mushrooms to the second cup of mousse. Put one layer of mushrooms, then one layer of fish, then repeat this until the dish is full. Put into oven and bake for about twenty to thirty minutes. When done, turn out; cover with a meringue from the whites of two or three eggs; season with salt, pepper, and sherry; put into oven and brown golden brown. Then place on a paper doily; garnish with lemons around, and parsley. Serve with a mushroom, supreme, or sauterne sauce. Fish entree for dinner or luncheon. Stuffed Fillet of Pompano with Green Pepper a la Erland Filet de Pompano farci de Piments, a la Erland Scrape and wash a pompano well; fillet it and split in halves; cut in diamond pieces about two and a half inches by one and a half inches. Cook onions and green pepper; chop very fine with part of the pompano; add white of one egg to the cup of the mix¬ ture; stuff pieces, putting one on top of the other with a layer of stuffing between. Cook ten to twelve minutes in oven — well covered — with some sherry, pepper, and salt. When done, deco¬ rate with tomato sauce made from tomato juice, flour, salt, butter, and cream. Place on thick slices of heated tomato and garnish with parsley. Serve with hollandaise sauce for lunch or supper. Stuffed Pompano with Mousse of Shrimps a la Bemadotte Pompano farci de Mousse de Crevettes, a la Bernadotte One cup shrimps cooked and chopped, one cup shrimp mousse, one tablespoon sherry, pepper, and salt. Scrape and wash the pompano well; fillet it and split in halves; cut in pieces three inches long and one and a half inches wide. Mix mousse and shrimps together; stuff and roll the pompano. When rolled, put two bands of Spanish pepper around; cook in oven eight to ten minutes — covered — with sherry, pepper, and salt. Serve on a white foundation, with shrimp, truffle, or hollandaise sauce in the centre. Garnish with cooked, unpeeled shrimps and parsley. Fish for lunch, dinner, or supper. Glazed Pompano ( Pompano glace) a la Waldorf