The Swedish, French, American cook book

Scrape and wash the pompano well; fillet it and split in halves; cut about three inches long and two inches wide. The pieces that are left, put through machine, with white of eggs, unbeaten, and press through the sieve. Stir on ice, adding half cream and half milk, pepper and salt, and make into a nice mousse. Take to half cup mousse one cup crab meat, pepper and salt. Put one table¬ spoon of the crab on each piece and roll. Egg down the centre lengthwise with white of egg; decorate with a strip of truffle on it and a strip of Spanish pepper on each side. Steam in oven in a pan with pepper, salt, and sherry, for about eight to twelve minutes, according to heat of oven. Arrange on a foundation of rice or fish mousse of any kind. Garnish with crab claws all around and pars¬ ley with hollandaise sauce in the centre, for dinner or luncheon. Stuffed Fillet of Pompano with Shrimps a la Gimo Filet de Pompano farci de Crevettes, a la Gimo Scrape and wash the pompano well; fillet it; take two pieces and form in shape of a fish; stuff with shrimp mousse — to one cup mousse take one cup shrimps that have been cooked and ground through the machine; flavor with sherry, pepper, and salt. Stuff the fish; put the other piece on top; decorate with shrimp mousse around; make a separation for the head and decorate on a bias with alternate rows of mousse and chopped truffles; make an eye of lemon and truffle. Put on a buttered pan with little sherry; cook in oven — covered — sixteen to eighteen minutes. Arrange on a paper doily. Garnish with unpeeled shrimps around, and parsley, with a newbourg sauce. [This dish can be made large enough for from eight to twelve people.] Serve for dinner. Fillet of Pompano (Filet de Pompano) a la Marguerite Scrape and wash the pompano well; fillet it and split in halves — roll about four inches around and two inches long; put in a pan with sherry, fish broth, pepper, and salt; steam for about twelve minutes. Arrange on a platter; sprinkle with chopped parsley; serve with bordelaise sauce around. Garnish with parsley. Fish dish for lunch or supper. Stuffed Pompano with Mousse of Lobster a la Princesse Pompano farci de Mousse de Homard, a la Princesse Scrape and wash the pompano well; fillet it and split in halves; cut in pieces two and a half inches long and two inches wide; stuff with lobster mousse; roll; egg the fillet in the centre; then put a row of chopped truffles lengthwise on top of the egg; put on a but¬ tered pan with some sherry, pepper, and salt; cook in oven from eight to ten minutes — well covered. Arrange on a rice foundation with newbourg, hollandaise, bearnaise, or lobster sauce. Garnish with the lobster claws raised in between each piece. Lobster Mousse. One cup ground lobster; one cup mousse of salmon colored the lobster shade. Flavor with sherry, pepper, and salt. Serve for dinner. Fillet of Pompano (Filet de Pompano ) Scrape and wash the pompano well; fillet it and split; cut in pieces three to four inches long and one and a half to two inches wide; then roll. Put on a buttered pan with some sherry; cook in oven from eight to ten minutes — well covered. Cover with a thick sauterne sauce and decorate with a strip of Spanish pepper, length¬ wise. Serve on a green foundation with hollandaise sauce in the centre. Garnish with parsley. Entree for dinner or luncheon.