The Swedish, French, American cook book

Secure nice fresh smelts; clean and wash; dip in batter made from one egg, four tablespoons flour, half cup milk. Put them in boiling hot fat and fry; when fried, sprinkle with pepper and salt. Arrange on a paper napkin. Squeeze some lemon juice over the smelts and put baked parsley all around. Garnish with lemon and serve for breakfast, lunch, or supper. Baked Smelts with Tomato Sauce a la John Ericsson Eperlans cuits au four , Sauce Tomate, a la John Ericsson Wash and clean large smelts; put in a souffle or casserole dish; squeeze some lemon juice, pepper, and salt over the smelts; make a rich tomato sauce; cover smelts with tomato sauce; sprinkle bread crumbs over the dish with some pieces of butter; bake in oven for about fifteen minutes. Place in a silver dish, or on a platter with the napkin around. Garnish with parsley. Fish dish for lunch or dinner. Chateaubriand of Smelts with Shrimps, a la Princesse Chateaubriand d'Eperlans aux Crevettes, £ la Princesse Wash the smelts; split from the front; remove bones, stuff with princess mousse; put on a broiler; grill for three minutes on each side; glaze with a brown glaze; decorate with a strip of cream sauce all around, a dot of sauce for an eye with a little speck of truffle on top. Place on fried individual mashed potato foundations with a supreme sauce. Garnish with cooked, unpeeled shrimps and lemons all around. Serve for lunch or dinner. Princess Mousse. To one cup raw mousse, take one cup cooked ground shrimps; flavor with sherry, pepper, salt; color with a little red and orange coloring to make it the shade of shrimps. Fried Smelts (Eperlans frits ) a la Tartare Wash and clean the smelts; curl them by putting the tail in the mouth; dip in egg and fine bread crumbs; fry in very hot fat. Ar¬ range on a napkin. Put the tartare sauce in a crouton of bread in the centre of the platter. Garnish with lemons all around. Serve for any meal. Stuffed Smelts with Mousse of Salmon a l’Aurore Eperlans farcis de Mousse de Saumon, a l’Aurore Split and bone the smelts; cut heads and tails off; press very thin; put one tablespoon salmon mousse in each and roll. Cook eight to ten minutes with a little sherry, pepper, and salt — well covered. Place on a thin slice of tomato with marbles of potato in the centre. Garnish with parsley and lemons. Serve with a truffle sauce. CODFISH ( Morue ) Codfish is one of the most important food fishes of the world. The average weight of the cod is about ten pounds, but they have been taken weighing up to seventy-five pounds. Codfish is very good for boiling, broiling, and frying. It has no special season; it is good all the year round. Boiled Codfish ( Morue bouillie) a la Bregitta