The Swedish, French, American cook book

Make a pie from puff paste by lining a pie plate with thin-rolledout puff paste; fill with beans; make a cover from the pastry; gar¬ nish it with strips (twisted in corkscrew shape) all around, and a rosette of pastry in the centre. Bake until well done and golden brown. Remove cover and take out beans. Have this crust very hot. Place on a platter and fill with Clam a la Poulette. Garnish with parsley. Serve very hot as a fish entree for dinner or luncheon. Clam a la Poulette. One tablespoon butter, two tablespoons flour, one and a half cups clam juice. Beat well; add the juice of half lemon and half cup cream mixed with yolks of two eggs, pepper and salt. Before serving, add some more cream. Pickled Clams ( Clovisses marinees ) a la Octavious , Take two quarts nice clams; wash in several waters clean from dirt and sand; put in little hot water to steam until they open; then take off the stove, remove clams and liquid from shells; put clams in bottles. Heat the juice with one pint vinegar, some sliced onion, bay leaves, whole black peppers, and salt to taste. Boil the vinegar and the juice from the clams together with the seasonings; then pour on top of clams in glass jars; screw the top on tight and let stand until ready to use. [Used for appetizers.] MUSSELS (Moules) . Mussels are shellfish and can be used in place of oysters and clams and different other shellfish. They are excellent pickled, and make beautiful appetizers in many different ways. Mussels (Moules) a la Poulette Select nice mussels that have been taken from the shell, put in their own liquid on stove with some lemon juice, pepper, and salt and let come to a boil (take care not to let them cook). Put a tablespoon butter in a saucepan; add a heaping tablespoon flour, half cup of the juice from the mussels, and one cup hot milk; stir until nice and creamy; add juice from half lemon, pepper and salt to taste; then add the mussels, then the yolks of two eggs that have been well mixed with half cup cream. Shake the pan until thick¬ ened; arrange on a nice platter with pastry all around. Serve as a fish entree for luncheon or dinner. Mussels on Half Shell with Bearnaise Sauce Moules en coquille, Sauce Bearnaise Well wash the mussels in their shells in several waters, free from sand and dirt; put in boiling water and let cook for four minutes; then remove mussels from the shells, also the juice; put on stove to keep them warm. In the meantime, heat some shells — if silver or china ones are at hand, they can be used in place of the regular sea shells. Make a nice rich bearnaise sauce and put a teaspoon of it in each shell; put three mussels on top of the sauce; then cover with a teaspoon of bearnaise on the top. Put a cross of thick strips of truffle on top of each and arrange on a paper doily; garnish with parsley and lemon around. Mussels with Mushrooms (Moules aux Champignons ) a la Grace Wash the mussels clean; open shells and remove mussels; put in a pan in their own juice with a pound of mushrooms that have been peeled, washed, and cooked for fifteen minutes in half cup water and half cup sherry; let the mushrooms and mussels simmer