The Swedish, French, American cook book

Chartreuse of Shrimps ( Chartreuse de Crevettes ) ala Waldorf Take one pound of shrimps; cook in water and salt for about twelve minutes; leave in the broth until cold, then take out; remove the shell; pass it through the machine once; put in a saucepan in a bowl of ice; add to that two spoons sherry, four spoons dissolved Cox’s gelatine; when it begins to thicken add half cup whipped cream. Fill little waldorf chop moulds that have been glazed with the shrimp aspic and decorate alternately with a daisy of cooked white of egg and a daisy of truffle; leave on ice until ready to serve; turn out on a cold spinach foundation, or a foundation of aspic — every other according to the decoration, put a little paper frill in each of the chops and garnish around with unpeeled shrimps and parsley. Fill in the centre cold aurorian sauce. This is served as a cold dish or with the salad. [Can also be served as a complete salad by putting a few lettuce leaves all around.] Aspic of Shrimp ( Crevettes en Aspic) a la Chaud-froid Cook the shrimps in water and some salt for about twelve minutes; leave in the broth until cold; take out and remove shells carefully, leaving the shrimps even size; put on a broiler; chaudfroid with the chaud-froid sauce; sprinkle some of them with the finely chopped parsley, and half of the shrimps with the truffles. Line a mould with the shrimp aspic [see recipe: Shrimp Aspic]; put the pieces of shrimps down in the mould, first one that is sprinkled with truffles, then the other that is sprinkled with finely chopped parsley. Fill the mould with the shrimps alternately then cover with the cold aspic; then rest the other pieces against the side carefully; then cover with aspic again; then fill mould with the chartreuse of shrimps; leave on ice until ready to serve. Turn out; garnish with shrimps and lettuce leaves all around. This is served with the salad as a cold dish with cold aurorian sauce or mayonnaise dressing in the centre. Chartreuse of Shrimps. Take one pound cooked shrimps; put through machine once; put in a saucepan in a bowl of ice; add to that two spoons sherry, four tablespoons dissolved Cox's gelatine; when it begins to thicken, add half cup whipped cream. Shrimp Cutlets ( Cotelettes de Crevettes ) ala Mayonnaise Take one pound of boiled shrimps that have gone through the machine once; put in a saucepan in a bowl of ice; to that add three spoons milk, two tablespoons sherry, cayenne pepper, salt, five tablespoons dissolved Cox’s gelatine, three spoons mayonnaise dressing. Stir until it commences to stiffen, then add half cup whipped cream; take tablespoonfuls and put on a platter; let stand for a few minutes; then form in small cutlets — pointed on one side and wide on the other — all nicely shaped and exactly the same size. When settled, put on a broiler; chaud-froid with the chaud-froid sauce; decorate with a strip of Spanish pepper all around the cutlet and tiny diamonds of truffles resting on the Spanish pepper; on a bias and in the centre, decorate with a tiny fine branch of truffle. Put a little paper frill in each; arrange on a green mayonnaise foundation with cold aurorian sauce in the centre. Garnish with chopped shrimp aspic and cooked, unpeeled shrimps all around. Shrimp with Mayonnaise a la Octavious Mayonnaise aux Crevettes, a la Octavious