The Swedish, French, American cook book

Select small tomatoes; put in hot water and peel; scoop out; fill with a nice rich shrimp mousse; decorate with truffles; put in a buttered pan and cook for ten to twelve minutes — covered with some sherry and pepper. Arrange on a platter; garnish with parsley. Serve with hollandaise sauce for luncheon, as a fish entree. Shrimps ( Crevettes ) a la Poulette Wash one and a half pounds shrimps; put in hot water with some salt; boil for twelve minutes and leave in the juice until cold; peel — leaving a few unpeeled for decoration; cut the large ones in halves, across; put in a saucepan. Add one and a half cups milk, let come to boil; put one tablespoon butter in a saucepan; add two tablespoons flour; add the hot milk; beat until creamy; add the shrimps, then yolks of two eggs mixed with a half cup of cream, and more cream if at hand before serving. Shake pan until egg is cooked; add juice of a lemon, pepper and salt. This can be served inside a noodle border, decoration of bread rings, a border of spinach, or half moons of pastry. Serve as a fish entree for luncheon or dinner. Garnish with parsley. Shrimps in Mousse of Spinach a la Joel Crevettes en Mousse d’Epinards, a la Joel This dish is made in the same way as Shrimps a la Poulette ex. cept that it is served inside a mousse of spinach and garnished with unpeeled shrimps all around the mousse, f ish entree for dinner, luncheon, or supper. Mousse of Shrimps ( Mousse de Crevettes ) a la Baltimorienne To two cups of cooked ground shrimps take six tablespoons cream sauce, three tablespoons sherry, two eggs, cayenne pepper, and salt. Mix well. Butter a ring mould or timbale cups, deco¬ rate with cooked white of egg and truffles, any design desired; fill, put in hot water, cook in the oven from twelve to fifteen minutes — ■ uncovered; turn out on a paper doily. Garnish with cooked, un¬ peeled shrimps and parsley. Serve with a truffle sauce in the centre. Mousse of Shrimps a la Gimo Mousse de Crevettes, a la Gimo Butter and decorate small individual ring moulds with strips of truffles and cooked white of egg; fill with the Baltimorian mousse, [see recipe: Mousse of Shrimps a la Baltimorienne]; put in hot water, cook in oven from eight to ten minutes — uncovered. Turn out on a spinach foundation, with a truffle sauce in the centre; garnish with a cooked shrimp put in centre of each ring and all around the platter, with some parsley. Mousse of Shrimp ( Mousse de Crevettes ) a la Princesse Make a mousse from one pound of shrimps [see recipe: Shrimp Mousse]. Cook two pounds shrimps in hot water with some salt about twelve minutes; leave in the juice until cold. Peel, leaving some unpeeled for decoration; pass through machine three or four times. Add to one cup of the raw mousse one and a half cups cooked, ground shrimps; flavor with sherry, pepper and salt to taste; color with a little red and orange coloring the shade of shrimps. Butter and decorate a ring mould with cooked white of egg and truffles; fill with the mousse; put in hot water and cook — covered — from twelve to eighteen minutes, according to the size of the mould. Turn out on a paper doily, serve a truffle sauce in the centre. Garnish with hot, unpeeled shrimps around and parsley. Entree for luncheon or dinner.