The Swedish, French, American cook book

How to Make It. Skin and bone the sardines; mash up in a saucepan; add the anchovy paste and the gelatine; add the may¬ onnaise and, last, the whipped cream. Leave until it gets stiff, and roll in small balls. Glaze with a chaud-froid sauce all over. Color some aspic red and, when commencing to get cold, glaze one side with the colored aspic until it is pink. Glaze them either in the icebox or in front of an open window. Put a green leaf in each. Place on round pieces of buttered bread. Garnish with lemon and parsley. Serve before the soup. Eggs with Anchovy (Eufs a Y Anchois) a la Provengale Two eggs, two tablespoons milk, two tablespoons cream, tea¬ spoon anchovy paste, pepper and salt. Mix all well together. How to Make It. Butter little plain individual ring moulds and fill. Cook in the oven about ten minutes; when cold, turn out on round slices of bread that has been spread with butter and anchovy paste, decorate with whipped cream through a paper tube. Put in the centre of each ring a little whipped cream that is flavored with anchovy paste. Garnish with parsley. Serve before the soup. Beetroot with Anchovy ( Betteraves aux Anchois ) au Beurre Slice bread and cut out with the fancy ring cutter, one piece for each person. Spread with the mixture of a tablespoonful butter stirred with one teaspoonful anchovy paste. Clean anchovies; remove the heads; put one anchovy across the bread, then the width of the anchovy cut from a slice of beet, then anchovy, then beet, and so on, until the bread is covered with strips. Deco¬ rate with stirred butter in small dots on the beet and a strip of but¬ ter around the edge of the bread. The beets should be cooked in hot water and salt so that they are very red; when cooked, put in half water, half vinegar, and some sugar to give them a flavor. Garnish with parsley. Serve before the soup. Timbale with Anchovy a la Prince de Galles, for Eight Persons Timbale d’ Anchois a la Prince de Galles Two eggs, four tablespoons milk, four tablespoons cream, pep¬ per, salt, one teaspoon anchovy paste, eight pieces of bread, truf¬ fles for decoration. How to Make It. Dissolve anchovy paste with part of the milk; add the eggs, then the rest of the milk and cream, pepper and salt. Butter timbale cups and fill; cook in oven in hot water, twelve minutes, uncovered. Leave until cold. When ready to serve, dip in hot water; turn out; cut each timbale in four length¬ wise; serve on the pieces of bread that have been cut with the fancy ring cutter and spread with one tablespoon butter flavored with little anchovy paste; decorate across the top of the egg length¬ wise with a strip of truffle and on each side of the truffle with a strip of cream through a paper bag. Garnish with parsley. Serve before the soup. Glazed Sardine with Anchovy a la Mayonnais Sardine glacee a 1’ Anchois, a la Mayonnaise Mix three tablespoons mayonnaise dressing with one teaspoon anchovy paste. Put sardines on a broiler; cover with the dressing and decorate around with whipped cream; put an oval strip across at the heavy part forming a head, with a dot of truffle for an eye. Serve on bread the same size as the sardine. Garnish with parsley. Serve before the soup. Cream with Anchovy ( Creme aux Anchois) a la Gimo