The Swedish, French, American cook book

Bread Stuffing. Two cups bread crumbs, one cup tomato juice, juice of one onion, pepper and salt to taste, two tablespoons chopped parsley, three tablespoons melted butter, one egg. Soak bread in tomato juice, add egg, onion juice, pepper, and salt, and (last) the butter and chopped parsley. [Stuffing for any kind of baked fish.] Devilled Codfish in Shells ( Morue a la diable en Coquilles ) When codfish is left over it can be used for devilling. Rub with a wooden spoon until it becomes smooth; then add to each cup of fish two tablespoons cream sauce, a pinch of mustard, cayenne pepper, and salt; put in shells (if at hand; if not, ramequin cups will do); put bread crumbs on the top with some butter; put in the oven to bake until golden brown on top. Arrange on a paper doily; garnish with lemon and parsley. Serve as a fish entree for luncheon. Codfish {Morue) a la Croustade Make croustades [see recipe: Croustades], fountain cups, or Swedish timbales. When codfish is at hand, make a rich supreme sauce; add the codfish — cut in small pieces — to the sauce; fill the croustades; put a little branch of parsley on top; serve on a paper doily; garnish with parsley around, and lemons. Entree for dinner or luncheon. Creamed Codfish with Mushrooms Morue a la Creme, aux Champignons When boiled codfish has been left over, this is a beautiful dish for lunch or dinner the following day. Take one pound of button mushrooms; peel, wash, and put on stove; let cook for about fifteen minutes with one and a half cups water, half cup sherry, pepper and salt. When done, put a tablespoon butter in a saucepan; add one heaping tablespoon flour; stir until well mixed; add juice from the mushrooms; flavor with salt and pepper to taste. Then add the mushrooms — let them simmer in the pan for about fifteen minutes. When ready to serve, add about three cups of pieces of codfish to the pound of mushrooms. Add half cup rich cream. Serve on a hot platter, garnish with triangles of buttered toast and parsley. Entree for dinner or luncheon. Fried Codfish ( Morue frite) a la Tartare Select solid slices of codfish. It can also be cut in cutlet shape and the skin removed. Dip in egg and fresh bread crumbs; leave on table for fifteen to twenty minutes, to dry; then put in hot fat and fry (during the frying sprinkle with pepper and salt); remove it carefully so as not to break. Put on a paper doily. Let pieces rest one on top of another; squeeze little lemon over them and garnish with lemons, tomatoes, and parsley. Serve with tartare sauce. Steamed Codfish ( Morue cuite a la vapeur ) a la Gimo Select a nice fresh codfish weighing about five pounds; clean and wash well; put in a buttered pan with some sherry, stock, pepper, and salt. Cook in oven for about twenty minutes — tightly cov¬ ered. When done, remove carefully from pan to the platter it is to be served on; remove skin from head to the tail — leaving the skin on the head. Fix an eye from truffles and lemon. Put par¬ sley in its mouth; pour over some shirred butter and sprinkle with chopped parsley. Garnish all around with slices of tomato, on each of which put a quarter of lemon with a sprig of parsley stuck in it. Serve with a rich parsley sauce made from the stock the fish has cooked in. Steamed Codfish ( Morue cuite a la vapeur ) Sauce Hollandaise