The Swedish, French, American cook book

Select nice fresh scallops; roll in egg and bread crumbs; cut thin small pieces of bacon the same size as the scallops. Put one scallop on a skewer, then a piece of bacon, then scallop, then bacon — repeat this until the skewer is full. Supply one skewer for each person; put in hot fat and fry until well done and golden brown; put on a pan; squeeze lemon juice over them; then have ready some nice oblong slices of toast, well buttered. If fancy silver skewers are at hand, pull out the others carefully and put the silver ones in. Place them on top of the pieces of toast. If many portions, arrange one a little lower than the other, to make it look artistic. Pour melted butter on the platter with some chopped parsley and gar¬ nish around with lemons and parsley. This can be served for breakfast, lunch, or dinner. Skewered Broiled Scallops on Toast a la Octavious Petoncles grilles a la Brochette, sur Rdties, a la Octavious Select nice large fresh scallops; clean and wash well; cut thin small pieces of bacon the same size as the scallops. Put one scallop on a skewer, then a piece of bacon, then scallop, then bacon — repeat this until skewer is full; sprinkle with pepper and salt; put on a broiler and broil until well done. Put on a small pan; pour melted butter over with some lemon juice; place in oven for about six minutes; when done put on oblong pieces of toast with some melted butter and chopped parsley all around. Garnish with lemon and parsley. Serve for breakfast, lunch, or dinner. Stuffed Scallops with Mousse of Striped Bass a la Upsala Petoncles farcis de Mousse de Bar rayé, a la Upsala Wash and clean the scallops well; put on a pie plate with some butter, pepper, and salt and little sherry in the pan; put another plate on top; cook in oven from ten to twelve minutes. When cold, stuff with a nice fish mousse each individual piece. If scallops are small, two and three can be put together; if large, one will be sufficient cient for each portion with the mousse over. Garnish with some colored mousse; decorate with truffles and serve on a foundation of spinach with hollandaise sauce in the centre. Baked Scallops ( Petoncles cuits au four) Can be fixed the same way and baked as Skewered Broiled Scallops lops on Toast by putting them on the pan and baking them in oven from eight to ten minutes — uncovered. Serve in the same way. CLAMS ( Clovisses ) Clams are in season all the year round. They can be served raw on half shells, or roasted, steamed, fried, etc. They are also made into chowders and soups. How to Serve Clams on Half Shell Will be found among the recipes of Appetizers. Roast Steamed Clams with Butter Clovisses rdties, cuites a la vapeur, au Beurre Select nice large clams; wash well in cold water; put in a pan with one cup of water — well covered; leave in oven about ten minutes until they begin to open. When open, remove the top shell; arrange on half shells; garnish with lemon. Serve hot with the beurre sauce. Broiled Clams with Butter ( Clovisses grillees au Beurre )