The Swedish, French, American cook book

Scale, wash, and clean a blackfish well; put on a drainer in a fish kettle with bay leaves, onion, salt, and water sufficient to cover the fish; let simmer slowly (time according to size of the fish) from fifteen to twenty-five minutes; then remove carefully from the drainer to the platter that it is going to be served on; take skin off — carefully, so as not to break the fish; sprinkle with parsley; arrange, all around, French marbles of potato with parsley and butter. Serve with parsley sauce. Fish for dinner. Fried Fillet of Blackfish ( Filet de Poisson noir frit) a la Tartare Scale, wash, and clean a blackfish well; fillet it; sprinkle with pepper and salt; dip in egg and bread crumbs; fry in very hot fat. While frying, sprinkle again with pepper and salt. Leave it on a plate in the oven for a few minutes until ready to serve. Arrange on a bias on a platter, one resting a trifle on top of the other, serve with fried parsley all around; garnish with lemon filled with tartare sauce. Serve at any meal. Steamed Blackfish a la Bearnaise Filet de Poisson noir cuit a la vapeur, a la Bearnaise Scale, wash, and clean a blackfish well; remove bones; fillet; remove skin; put on a pan with some white wine, pepper and salt; put in oven, with a tight cover, and steam about fifteen to eighteen minutes; remove the fillets onto a hot platter — carefully, so as not to let it break; put French marbles of potato all around; pour melted butter over fish and potatoes; sprinkle with chopped parsley. Serve with bearnaise sauce. PIKE (Brochet) Pike is in season during the winter — from September to the first of May — and is used more in Europe than in America. It is best when boiled, but can also be steamed, broiled, fried, and fixed in different ways. It is excellent for mousses, timbales and souffles. Mousse of Pike ( Mousse de B rochet) a la Ericsson Hammond About one pint milk, one pint cream, two pounds pike, whites of three eggs not beaten, salt and pepper. Put through machine about six times; with the whites 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) [sometimes the fish will take much more milk and cream than at other times; it dedepends upon the quality of the fish]. When half amount of cream and milk has been added, add 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 con¬ sistence. Butter a ring mould; decorate with strips of Spanish pepper — a daisy at bottom of the mould and branches all around — of truffles — and then fill mould with the mousse through a paper bag, so as not to disturb the decoration. Hammer it down well; put in hot water and cook for twelve to fifteen minutes — well ccovered — in a slow oven. Turn out on a paper napkin; serve with any kind of fish sauce — lobster, crab, truffle, or hollandaise — in the centre.] [If with lobster sauce, decorate all around with the lobster claws and parsley.]. Timbale of Pike ( Brochet en Timbale) a la Supreme