The Swedish, French, American cook book

How to Make It. Cook the shrimps [see recipe: How to Cook Shrimps]. Leave until cold; peel the shrimps, leaving a few un¬ peeled for decoration; put the peeled ones through the machine twice. To one cup shrimps add anchovy paste, gelatine, pepper, salt, and, last, whipped cream. When the mixture commences to stiffen, roll in small balls; put on a broiler; glaze with a tomato chaud-froid sauce, then with aspic; put a clove in one side of the tomato and a little green leaf in the other to make it look exactly like a tomato. Garnish with parsley in the centre, with lemon and unpeeled shrimps all around. Serve on a folded napkin or paper doily as an appetizer for luncheon or dinner. Shrimp Canape ( Canape de Crevettes ) a la Sicilienne Two tablespoons butter, six pieces bread, one pound shrimps, three tablespoons dissolved Cox’s gelatine, two tablespoons whipped cream, one lemon, yolks of two eggs, one half cup milk, one teaspoon anchovy paste. How to Make It. Cook the shrimps in water, sherry, pepper, salt, and lemon juice for ten minutes; let stand until cold. Butter the bread; put milk in a saucepan; add anchovy paste; mix the yolks of the eggs with the milk; add butter, pepper, and salt; cook carefully, so as not to let it curl; put on the ice; add gelatine and lemon juice; stir until it begins to get cold. Add one cup chopped shrimps, add the whipped cream carefully. Put one tablespoon of the mixture on each piece of bread; decorate with a thin slice of hard-boiled egg on the top and the unpeeled shrimps all around. Garnish with parsley and lemon. Shrimps with Anchovy ( Crevettes aux Anchois ) a la Waldorf Glaze waldorf moulds with aspic; decorate with a branch of truffle; glaze again; line with cream. To one cup cream add three tablespoons dissolved Cox’s gelatine. Have ready one cup cooked chopped shrimps; add two tablespoons dissolved Cox’s gelatine, one tablespoon sherry, one teaspoon anchovy paste, one cup whip¬ ped cream. Fill the moulds with the mixture; put on top more of the cream that is left; leave on ice until ready to serve; dip in warm water; turn out on buttered slices of bread the size of the mould; put a paper frill in each; garnish with the unpeeled shrimps, lemon, and parsley. Shrimp and Tomato Sandwich a la Gimo Sandwich aux Crevettes et aux Tomates, a la Gimo Cut round pieces of bread; butter well; spread with shrimps. To one cup cooked shrimps that have gone through the machine about twice add one teaspoon anchovy paste and a little pepper and salt. Select hard tomatoes; put in hot water; remove the skin; cut in thin slices; put on top of the shrimps a thin slice of tomato; then a thin slice of hard-boiled egg, decorate with a diamond of truffle in the centre. Garnish with parsley and cooked unpeeled shrimps all around. Serve as an appetizer for luncheon or dinner. CRABS ( Crabes ) Crab Flake Cocktail, a la John Ericsson, for Eighteen Cocktails Cocktail aux Flocons de Crahe, a la John Ericsson One quart crab flakes, one pint tomato ketchup, one pint chili sauce, one half pint Major Grey’s chutney, one half pint celery cut into small dices, one half pint sweet gherkins cut into small dices, one tablespoon Worcestershire sauce, two tablespoons French mustard, two ounces of light brown sugar, two tablespoons tarragona vinegar, pinch salt.