The Swedish, French, American cook book

[See recipe: Shrimp Mousse.] Put on a buttered pan, form in the shape of a fish; put in oven; cook from eight to twelve minutes — well covered — with some sherry in the pan. Take out of oven; trim neatly; decorate around with shrimp mousse (colored with chopped parsley), strips on a bias — meeting in the centre and going toward the side, and with truffles in between each strip. Make an eye of lemon and truffle; strip the tail with truffles; put two bands of truffles around the neck; put in oven again and cook from six to eight minutes — well covered. When done, place on a paper doily; garnish with cooked, unpeeled shrimps around, lemon and parsley. Serve with a shrimp newbourg sauce. Spaghetti Baskets with Shrimp Mousse a la Ericsson Hammond Corbeilles de Spaghetti, Mousse de Crevettes, a la Ericsson Hammond Cook spaghetti in water and some salt — soft, but not too well done; cut with the fluted biscuit cutter round slices of raw turnips; put toothpicks in all around the edge — an odd number from fifteen to seventeen, according to the size of the turnips; thread the spa¬ ghetti in and out in a basket style until the toothpicks are all covered. Put alternately small peas and truffles same size on the point of the toothpicks to cover them, then fill with shrimp mousse [see re¬ cipe: Shrimp Mousse]. Put in a pan with a little hot water, cook about eight to ten minutes — well covered. Have ready some han¬ dles cut from green pepper that has been left in ice water to get crispy; put a handle in each basket. Arrange on a paper doily, with fried oyster crab in the centre and around. Serve with a newbourg sauce. Entree for luncheon or dinner. Stuffed Turnips with Shrimps a la Emma Charlotte Navets farcis de Crevettes, a la Emma Charlotte Select small white turnips, having them all the same size; cut a little space out of the side, and scoop out carefully so as not to break them; cut a little away from underneath so that the turnip will stand steadily. Put in a large pan; cook in water, salt, and a little lemon juice until they are well done and tender; leave in the juice until cold. Then fill with a shrimp mousse [see recipe: Shrimp Mousse]; put in a pan with a little water or stock; cook — Basket with Shrimps ( Corbeilles de Crevettes) a la Fanchonette Make a little pastry basket from puff paste; roll the puff paste out very thin; fill the little fluted cake tins with the pastry, cutting it very even around the edges. Put a little piece of paper in each basket and fill with beans and bake. In the meantime, make some little handles of cut strips — say six inches long and half an inch wide — of the pastry; twist in corkscrew style; put it in a narrow horseshoe shape on a baking pan and bake until golden brown. When ready to serve, fill. Stick a handle in each and serve very hot in a ring style on a paper doily or napkin. Put in the centre fried shrimps, and garnish all around with cooked, unpeeled shrimps. Fish entree for dinner or luncheon. Filling. One cup thick cream sauce; one cup shrimps cut in very tiny pieces. Flavor with pepper, salt, and two spoons sherry. Add to the mixture yolk of one egg with three spoons of cream. Mousse of Shrimps a la Gimo, with Hollandaise Sauce Mousse de Crevettes a la Gimo, Sauce hollandaise