The Swedish, French, American cook book

around the fish from head to tail; shape the head with a strip of cream sauce and make an eye from lemon and truffle. Place on a hot platter; garnish all around with lemon and cooked, unpeeled shrimps. Serve with shrimp sauce for dinner or luncheon. Stuffing. To one cup fish mousse take one cup shrimps that have been cooked and ground through machine; flavor with sherry, pepper, and salt. Trout (Truite) a la Chambord Clean and wash the trout well; put in a pan with some marinarde sauce; first curl the trout; tie it up in a curled shape, let it simmer slowly from ten to twelve minutes, according to the size of the trout; when done, dish up on a platter; serve in the centre little quenelles made from salmon and trout and with some fried dices of sweetbreads all around that have been pared, boiled, and cut in dices dipped in egg and then fine bread crumbs and fried in very hot fat, put them all around the fish and garnish with crayfish around the dish. Serve in a sauceboat the marinarde sauce for dinner. Fillet of Trout (Filet de Truite) a la Mazarine Clean and wash the trout; fillet them, removing the skins and bones carefully. Put fillets in a pan with some melted butter and sherry and let simmer slowly for about six to eight minutes. When done, remove the fillets from the pan carefully, so as not to break them. Arrange on a hot platter, one resting on top of the other; then add to the butter yolks of two eggs mixed with half cup cream, more sherry, to taste. Stir it in quickly — be careful not to let it curl; flavor with anchovy paste; then strain and pour it over the fish; sprinkle with chopped parsley and garnish with lemons all around. Serve for lunch or supper. Fillet of Trout (Filet de Truite ) a l’Aurore Fillet the trout by removing the skins and bones; roll fillets about three inches long and three inches around; put in a pan with some Rhine wine, pepper, salt, and butter; let simmer slowly for about six to eight minutes. When done, remove them to a broiler, carefully; cover them with a white allemande sauce flavored with lemon juice; sprinkle with grated Parmesan cheese; arrange fillets on a foundation of rice with a slice of hard-boiled egg in the centre of each, with a strip of Spanish pepper around the egg, and, in the centre, a shrimp sauce. Garnish with a cooked, unpeeled shrimp raised in between each fillet and parsley. Serve for luncheon. Fried Trout (Truite frite ) a la Tartare Fillet the trout; cut in large strips the size of a whitebait; put in egg and then in fine bread crumbs; put in a frying basket, fry in very hot fat; sprinkle with pepper and salt after frying; when done shake the basket until they become crispy; arrange on a paper doily with some fried parsley around; garnish with lemons. Serve with tartare sauce for lunch or supper. Mousse of Trout (Mousse de Truite ) a la Stockholm One and a half pounds trout, whites of three eggs, cream and milk enough to make mousse of right consistence, pep-per, salt, and two tablespoons sherry.