The Swedish, French, American cook book

Stuffed Smelts with Mousse of Striped Bass a la Bearnaise Eperlans farcis de Mousse de Barré, a la Bearnaise Clean and bone smelts; stuff with mousse of striped bass; stand up and put in a curled position close together as to prevent them from spreading apart; sprinkle with pepper and salt; put sherry in the pan; steam in oven with a tight cover from eight to ten minutes, arrange on a paper doily or napkin with fried marbles of potato in the centre; fill quarters of tomatoes with bearnaise sauce and put each on a slice of lemon; decorate with truffle or Spanish pepper. Serve as a fish dish for luncheon or dinner. Stuffed Smelts with Lobster a la Chateaubriand Eperlans farcis de Homard, a la Chateaubriand Split smelts from the front; bone; stuff with lobster; put on a broiler and grill for three minutes on each side. Glaze with a thin brown glaze; decorate around with a stripe of cream sauce. Place on a fried potato foundation the shape of the smelt. Garnish with lobster claws and lemon all around. Serve for lunch or dinner. Stuffing. One cup ground lobster, one tablespoon cream sauce, one tablespoon melted butter, a squeeze of lemon, squeeze of onion, pepper, salt. Mix together; color with red and orange coloring. Smelts ( Eperlans ) a la Meuniere Wash and clean the smelts, curve and put on a pan; steam for eight to twelve minutes (according to the size) with some butter, sherry, pepper, and salt; glaze with a brown glaze; arrange on a platter; serve with meuniere sauce around for lunch or supper. [Can also be boned and stuffed.] * Smelts ( Eperlans ) au Gratin, a la Wally Clean, bone, and wash the smelts. Stuff with fish mousse and curl. Put in a low casserole dish, shape of a pie plate; make a nice rich cheese sauce; fill in between the smelts with sauce that has been flavored with sherry; sprinkle on top grated cheese that could be mixed with some bread crumbs. Bake in oven, uncovered, for about fifteen minutes. Meanwhile, make a crouton of bread by taking a piece of bread, scoop out, scallop the edge, and fry it. Raise in the centre of the smelts, filled with hollandaise, bercy, bearnaise, or meuniere sauce. Serve the dish on a platter that holds a napkin with quarters of lemon around. Fish for dinner. Stuffed Smelts with Crab a la Henrietta Eperlans farcis de Crabe, a la Henrietta Bone the smelts; stuff with crab, to one cup crab take two table¬ spoons cream sauce, speck of onion juice, white of egg, then put them on a buttered pan as if they were swimming, cook eight minutes with some sherry, butter, pepper, salt, covered. Serve on the platter with a green pepper in the centre, garnished with parsley and quarters of lemon and crab claws around, with a hollandaise sauce at the side. Fish for lunch or supper. * Broiled Smelts with Butter ( Eperlans grilles au Beurre) Split smelts from head to tail; bone; rub with melted butter or salad oil; sprinkle with pepper and salt; put on a broiler and grill for a few minutes on each side. Serve on a platter with a beurre sauce for breakfast. Fried Smelts with Parsley a la Hammond * Eperlans frits au Persil, a la Hammond