The Swedish, French, American cook book

Select nice large pike; clean and wash well; curl by turning head and tail together; tie with string across; put in a pan with some bay leaves, water (enough to cover), whole black peppers, and salt to taste. Let simmer very slowly for about ten minutes — well cov¬ ered; take care that it does not cook too fast. When done, leave in the pan to get cold; add to three cups water one cup white wine vinegar; when the fish is cold, lift carefully to another dish; strain the juice; put bay leaves and whole peppers 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 is sufficient to settle it.] Serve in a deep dish or platter with the jelly around, sprinkled with chopped parsley. Garnish with parsley and lemons. Cold Jellied Pike ( Brochet froid en gelee) a la Europeenne Take a nice fresh pike; clean and wash well; cut in pieces; put in a pan with three cups water, pepper, salt, and bay leaves; let simmer slowly until done — about fifteen minutes; then remove pieces carefully; take out bones; leave on a platter until cold; take two cups of the juice the pike is cooked in, two cups tomato juice, one large package of Cox’s gelatine, juice of a half lemon, pepper and salt; add to that half-beaten whites of two eggs; clear. Let come to a boil; pass it through a fine cotton flannel or thick cheese¬ cloth. Take a ring mould; glaze with aspic; put on ice; decorate bottom of the mould with thin slices of hard-boiled egg; then glaze the mould the height of the eggs. When settled, take pike out piece by piece and put in carefully across the mould; cover with aspic; repeat, until mould is full. [The aspic ought to be very nearly settled, otherwise it will become cloudy from the fish.] Garnish with lemon and parsley. A beautiful fish dish for a hot day for luncheon or dinner. Can be served with cold aurorian sauce or with the salad. STURGEON ( Esturgeon ) Fried Sturgeon with Mushrooms Esturgeon frit aux Champignons Scale, wash, and clean well a nice fresh sturgeon; cut in thick slices; put in frying pan with some bacon; sprinkle with pepper and salt; add some mushrooms; brown, golden brown; place on a platter. Garnish with mushrooms around, parsley and lemon. Serve with a brown mushroom sauce (made from the pan that the sturgeon has cooked in) and the liquid from some mushrooms. Sturgeon ( Esturgeon ) a la Roy ale Fillet the sturgeon; prepare a fish forcemeat. Join one fillet to the other with the forcemeat, according to the size and shape wanted; cover with forcemeat; garnish with truffles — any design; put in oven with some white wine in the pan and pepper and salt; cook — time according to size of the fish. When ready, serve on a platter with truffle sauce. Garnish with parsley. Sturgeon ( Esturgeon ) a la Meuniere Fillet the sturgeon in nice large slices; put on a buttered pan with pepper and salt; rub sturgeon over with melted butter; sprinkle with American cheese; put into oven and bake ten to twelve minutes — uncovered. When ready, arrange on a hot platter; garnish with parsley. Serve with the meuniere sauce. Sturgeon Larded with Truffles a la Hammond Esturgeon larde de Truffes, a la Hammond