The Swedish, French, American cook book

How to Make It. Hard boil the eggs; cut in halves length¬ wise; scoop out the yolks. Put the whites in water until ready to use. Stir butter to a cream; add the sardines, the yolks of the eggs, anchovy paste, pepper, and salt. Stuff the halves of eggs; put on a broiler, and cover with a chaud-froid sauce that is flavored with anchovy paste. Serve on pieces of bread the size of the eggs; decorate across with a strip of truffle. Garnish with parsley. Serve before the soup. Sardines with Anchovy ( Sardines a V Anchois) a la Tomate Six sardines, one teaspoon anchovy paste, four tablespoons dissolved Cox’s gelatine, half a cup whipped cream, two table¬ spoons mayonnaise dressing. How to Make It. Mash sardines in a saucepan; add anchovy paste, gelatine, mayonnaise dressing, and, last, the whipped cream. Leave until stiff; roll in small balls. Glaze with a tomato glaze; make them look like tomatoes; put a green leaf or clove in each. Serve on a round piece of buttered bread. Garnish with lemon and parsley. Anchovy in Aspic ( Anchois en Aspic ) a la Gimo Take small fluted moulds; glaze with aspic; decorate with Span¬ ish pepper all around and cream in the shape of a fish with little dots all around; glaze again, split and bone an anchovy; put in the form; take one cup whipped cream, two hard-boiled eggs chopped fine, one teaspoon anchovy paste, three tablespoons dissolved Cox’s gelatine. How to Make It. Stir anchovy paste with part of the cream until dissolved; add gelatine, eggs, and, last, the rest of the cream, pepper, salt; fill the moulds; leave on the ice until ready to serve; dip in lukewarm water; turn out on bread that has been spread with butter and anchovy paste. Garnish with lemon and pars¬ ley. Serve as appetizer. Canape of Fowl a la Marie, for Six Persons Canape de Volaille a la Marie Twelve slices bread, six leaves lettuce, a half cup minced chicken (the breast), four anchovies chopped fine, two tablespoons mayonnaise dressing, cayenne pepper, salt to taste, two table¬ spoons butter, one bunch watercress, two hard-boiled eggs. How to Make It. Stir butter to a cream; add anchovy, minced chicken, cayenne pepper, and salt; spread six of the slices with this mixture; put a crispy lettuce leaf on top; then add the other six slices of bread that have been first spread with the mayon¬ naise dressing; press down firmly; cut each sandwich with the large diamond cutter; decorate the sandwich around with stirred butter through a paper tube; garnish each with a slice of hardboiled egg on the top, truffles, and Spanish pepper; serve in a ring style, with watercress in the centre, before the soup. Sardine Sandwich a la Mathilda, for Eight Persons Sandwich aux Sardines, a la Mathilda Eight slices bread spread with butter, six sardines, two eggs, one tablespoon butter, one teaspoon chopped parsley, pinch of salt, pinch of cayenne pepper, bunch of watercress or lettuce for gar¬ nishing.