The Swedish, French, American cook book

T ake three-quarters of a cup chicken mousse and one and a half cups cooked lamb that has gone through the machine two or three times; put lamb in a saucepan on ice; add two tablespoons sherry, pepper, salt, and, last, add the mousse — spoonful by spoonful, stirring well. Butter and decorate small chop moulds with Spanish pepper and truffles; put in oven, in a pan of hot water; cook ten minutes — covered. When done, turn out on hot slices of tomato; put a paper frill in each. Serve with a hollandaise sauce in the centre. Lamb Cutlet Pie ( Pate de Cotelette d’ Agneau ) Select a dozen nice French lamb chops; remove the fat and trim the chops all around, just leaving a little of the bone in; put in a pan with some butter, one cup Rhine wine, three cups water, a little onion, carrots, pepper, and salt; stew the chops until nice and tender. When done, put a tablespoon butter in a saucepan, and two tablespoons flour; take the liquid from the cutlets and add to the flour and butter; beat the sauce until it becomes creamy (then add the cutlets to the sauce and scooped-out balls of potatoes that have been well cooked); pepper and salt to taste and some sherry; let come to a boil and when ready to serve, add half cup rich cream. Shake the pan two or three times so that contents become well mixed, then fill in a pie crust. Serve on a warm platter as a luncheon, supper, or dinner dish. Make the pie crust by lining a pie plate with puff paste; put a buttered paper on the bottom, fill with Boston beans, roll pastry thin, put a cover on top, clip it even all around, then egg around; twist a strip of pastry in corkscrew style and fasten it all around the top of the egg; put a rosette of pastry in the centre; put in oven and bake until well done and golden brown. Then remove cover carefully; put it on a pie plate and put into oven to dry; then re¬ move the beans, lift the pie crust on a platter, and when ready to fill, heat the crust and cover. Fried Tenderloin of Lamb a la Bearnaise Longe d’ Agneau frite, a la Bearnaise When you have a saddle of mutton or lamb that has been used for a previous meal, the tenderloin underneath can be used as an entree the following day. Cut the tenderloin out from underneath the saddle, which will be practically raw (as saddle of mutton or lamb is cooked very rare); cut in pieces about three inches in length; dip in egg and bread crumbs, and fry in very hot fat. Serve like croquettes on a hot platter, with any kind of green vegetables all around, with a truffle or supreme sauce in a sauceboat. Entree for luncheon or dinner. Lamb Kidney Stew on Toast Etuvee de Rognon d’ Agneau sur Roties Select about half a dozen lamb kidneys; put in hot water with onions, carrots, pepper, salt, and half cup sherry; stew from one to one and a half hours until well done; leave in the juice until cold. Then cut up in small dices; strain some of their own liquid on the dices; put on stove to get hot; flavor with some more sherry; color with kitchen bouquet and thicken with a tablespoon cornstarch dissolved in half cup water. Serve on hot pieces of buttered toast with some French fried potatoes for breakfast. Creamed Lamb Kidney Stew on Toast Etuvee de Rognon d’ Agneau, a la Creme, sur Roties