The Swedish, French, American cook book

Put through machine about six times; beat it through a fine sieve; put it in a large saucepan on ice; stir with a whisk, adding cream and milk mixed (say a quart). When half amount of cream and milk has been added, add some salt and pepper, then more cream and milk; after that, try a little in hot water on the stove, again and again adding more cream and milk until the mousse is of the right consistence. Butter a ring mould, decorate with strips of Spanish pepper — a daisy at bottom of mould and branches all around made of truffles; then fill mould with mousse, through a paper bag, so as not to disturb the decoration. Hammer it down well; put in hot water; cook for twelve to fifteen minutes — well covered — in a slow oven; turn out on a paper napkin. Serve with any kind of fish sauce — lobster, oyster crab, truffle, or hollandaise — in the centre. [If with lobster, garnish with the claws all around, and parsley.] Timbale of Eel ( Anguille en Timbale ) a la Elsa [See recipe: Mousse of Eel a la Ericsson Hammond.] Butter timbale cups well; decorate with strips of Spanish pepper and then daisies and branches made from truffles. Fill with the mousse; cook in hot water in oven for eight to ten minutes — well covered. Serve with poulette sauce all around and garnish with parsley. Souffle of Eel ( Anguille soufflee ) a la Hollandaise [See recipe: Mousse of Eel a la Ericsson Hammond.] Take small double moulds; butter them; decorate onej side of mould with truffles — a branch or daisy or any design that is desired; fill mould with mousse; put two together; cook in hot water from eight to ten minutes — well covered. When done, turn out on a paper doily or napkin; garnish with parsley and lemon. Serve with hollandaise sauce for dinner or luncheon. How to Broil a Smoked Eel Select some well-smoked eel; cut in pieces about three to three and a half inches in length; put on a broiler and broil until well done. Then place on a nice silver platter; arrange some French marbles of potato all around; pour over the potatoes and the eel some shirred butter that has been flavored with lemon juice; sprinkle with chopped parsley; garnish with lemon and parsley all around. COLD DISHES OF EEL Pickled Eel ( Anguille marinee ) a la Octavious Select nice large or small eels; skin, clean, and wash well; cut in pieces about three inches in length; put in a pan with some bay leaves, water enough to cover, whole black peppers, and salt to taste. Let simmer very slowly for ten to twelve minutes — well covered. When done, leave in pan to get cold; add to three cups water one cup white wine vinegar; when fish is cold lift carefully to another dish; strain the juice; put bay leaves and pepper back in the jelly; pour it over the fish when it begins to get cold; let stand until ready to use, then it becomes a soft jelly. [Gelatine is not used for this dish; the strength of the fish suffices to settle it.] Serve in a deep fish dish or platter with the jelly; sprinkle with chopped parsley. Garnish with parsley and lemon. Cold Jellied Eel ( Anguille froide en gelee) a la Europeenne