The Swedish, French, American cook book

together for eight minutes; then put two tablespoons bacon fat in a saucepan; add to that one large tablespoon flour, then the stock from the mushrooms and mussels. Beat it to a nice creamy sauce; flavor with some more sherry, pepper and salt to taste. Then add the mushrooms and the mussels, and, last, add half cup rich cream. Serve on a platter inside a border of bread rings. Garnish with parsley. Stuffed Mussels ( Moules farcies ) a la Maximilian Take mussels that have been cooked; cut each in about four pieces; mix to each cup of cut-up mussels two tablespoons cream sauce, a little pinch of mustard, squeeze from an onion, pepper and salt. Put in hot shells; put bread crumbs on top with some pieces of butter; put into oven and bake until golden brown on the top. Arrange on a paper napkin; garnish with lemon and parsley. Pickled Mussels (Moules marinees) a la Octavious Take two quarts of nice large fat mussels; 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 mussels and liquid from shells; put mussels in bottles. Heat the juice with one pint of vinegar, some sliced onion, bay leaves, whole black peppers, and salt to taste. Boil the vinegar and the mussel juice together with the seasonings; then pour on top of the mussels in glass jars; screw the tops on tight and let stand until ready to use. [Used for appetizers.] CRAYFISH ( Langouste ) How to Boil a Crayfish Put crayfish in hot water with some salt and cook for about twelve minutes. When done, leave in the juice until cold. They can be used for garnishing different fish dishes. Serve in their shells for luncheon or supper. Crayfish ( Langouste ) a la Bearnaise Boil crayfish and while hot arrange nicely on a platter in their shells. Garnish with parsley and serve with bearnaise sauce. Crayfish with Tomatoes a la Mayonnaise Langouste aux Tomates, a la Mayonnaise Take crayfish that have been cooked and left in water until cold; crack shells; remove meat and cut in dices; mix with some mayonnaise dressing and fill in tomatoes that have been put in boiling water and skinned; cut a little thin slice from tops of the tomatoes; scoop out insides, leaving a thin shell; sprinkle with finechopped parsley; arrange on the platter in the form of a ring; gar¬ nish with an unpeeled crayfish — tail hanging out — from each tomato, and in the centre two to three crayfish raised up on a crouton of bread with a silver skewer and parsley in the centre. Dish for lunch or supper. Patties with Crayfish a la Supreme Petits Pates de Langouste, a la Supreme Take crayfish that have been cooked and left in water until cold; remove meat from shells and cut in dices; mix with a thick supreme sauce highly flavored with sherry; fill in patty shells that are hot; put a cover on top; leave in the oven until ready to serve. Arrange on a paper doily or napkin; garnish with whole crayfish all around, and parsley. Serve as a fish entree for dinner, luncheon, or supper. Aspic of Crayfish (Langouste en Aspic ) a l’Aurore