The Swedish, French, American cook book

cream sauce, whites of two eggs; flavor with sherry, pepper and salt to taste. Butter a ring mould, decorate with white of eggs and truffles, fill the mould with the mousse carefully through a paper tube. Put in a pan of hot water and cook — uncovered — from fifteen to twenty minutes, according to size of the mould. When done, turn out and serve with a creamed mushroom sauce. Gar¬ nish with parsley. Entree for luncheon or dinner. Wild Duck Croquettes a la Macedoine Croquettes de Canard sauvage a la Macedoine Take meat from wild duck that has been cooked or roasted, put through machine once. To each cup of duck take three table¬ spoons hot cream sauce highly flavored with sherry, pepper, and salt. Put tablespoonfuls of the mixture on a platter; when begin¬ ning to get cold, form them in the shape of oblong croquettes, thick in the centre and pointed at each end. Roll in egg and fresh bread crumbs and fry in very hot fat. Serve in a ring style, one resting on top of another, with macedoine of vegetables in the centre. Canvasback Duck, Mallard, Red Head, and Teal, are all prepared in the same way. PHEASANT (Faisan) Roast Pheasant ( Faisan roti) a la Brita Stina Pick, singe, clean, and wash the pheasant well; tie up as for roasting, put in a roasting pan with some thin slices of bacon over the breast; sprinkle with pepper and salt; add some onions, carrots, a little sherry and water; roast from about twenty-five to thirty minutes — basting occasionally. If the oven is very hot, turn the breast down, so as not to get it too dry and brown; just before it is ready, turn the breast up to get the skin nice and crisp. Carve the breast out — slip the knife through length¬ wise; cut each breast in two pieces if small, in four if large, and put back again in its place; garnish with watercress and brown bread crumbs around the platter. Take fresh bread crumbs, put on a pie plate with some butter, and brown in oven — toast around and around not to be burned, just golden. Serve with an English bread sauce and currant jelly at the side, with the salad. It can also be served in place of a joint for luncheon or a family dinner. Roast Pheasant ( Faisan roti) a la Barnegat Pick, singe, clean, and wash a pheasant thoroughly; tie up well; allow one bird for two persons ''if large, it can be served for four). Take one pheasant that is to be placed on a crouton, lard the breast with truffles — leave the rest unlarded. Put them in a roasting pan with some butter on the breast, some slices of bacon, onions, carrots, pepper, salt, and a little sherry; roast from twenty-five to thirty min¬ utes, according to heat of the oven and size of the pheasants. Take care not to let them burn, have them golden brown; turn around and around, take care not to have too dry or too well done; must be cooked like a young chicken — the breast must be very juicy but not rare. In the meantime, prepare a high crouton of bread — scoop it out and scallop it around and fry in hot fat until brown. Put this in the centre of the platter; take the bird (that has been larded with truffles) and put on top of the crouton (that is dressed all around with watercress), turning the breast of the bird up and the back down. Stick the head, wings, and tail on the bird with big pins or skewers; put some watercress in the mouth.